Light Harissa Tempeh with Sweet Potato, Spinach & Cauliflower
Light Harissa Tempeh with Sweet Potato, Spinach & Cauliflower brings North African flavour to a plate that delivers 39g of protein for 495 kcal. A reliable weeknight dinner that reheats beautifully for meal prep.
Ingredients
- 130g tempeh
- 160g sweet potato
- 80g spinach
- 80g cauliflower
- 20g harissa paste
- 10g lemon juice
- 50g greek yoghurt
- fresh mint
Method
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1
Prep everything first: wash and trim the spinach and cauliflower, then measure out the sauce ingredients.
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2
Cube the sweet potato and roast at 200°C for 25 minutes until soft and caramelised.
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3
Slice the tempeh and pan-fry for 3-4 minutes per side until golden, then glaze with some of the sauce.
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4
Loosen the harissa with lemon juice and brush it over the protein before cooking. Swirl a little extra harissa through the yoghurt to serve.
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5
Meanwhile, steam or stir-fry the spinach and cauliflower for 3-5 minutes until just tender with a little bite.
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6
Build the plate: sweet potato first, then the veg and tempeh, spooning over any remaining sauce. Finish with the fresh mint.
Tap ingredients and steps to tick them off as you cook.