BBQ tempeh bowl with sweet potato and crunchy slaw

Ingredients

For 1 serving

• Tempeh110 g
• Sweet potatoes180 g
• Barbecue sauce20 g
• Cabbage100 g
• Carrots50 g
• Vegan mayonnaise15 g
• Apple cider vinegar1 teaspoon
• Extra virgin olive oil5 g
• Saltto taste

Contains: soy, mustard,

In season: October – March

Method

1. Preheat the oven to 210 °C (conventional). Peel the sweet potatoes, cut them into roughly 2 cm cubes and toss them on a lined tray with the oil and a pinch of salt.
2. Roast for 25 minutes, turning halfway, until soft inside and golden at the edges.
3. Meanwhile, make the coleslaw: core the white cabbage and slice it very thinly, peel and grate the carrots, then dress with the vegan mayonnaise, cider vinegar and a pinch of salt.
4. Cut the tempeh into slices about half a centimetre thick. Brown them in a non-stick pan over medium heat for 3 minutes per side, until golden.
5. Lower the heat, add the barbecue sauce with a spoonful of water and turn the slices for a minute, until shiny and well glazed.
6. Build the bowl with the coleslaw, sweet potatoes and barbecue tempeh.