Tempeh, sweet potato and pepper hash with smoked paprika

Ingredients

For 1 serving

• Tempeh120 g
• Sweet potatoes100 g
• Bell peppers100 g
• Red onion40 g
• Paprika1 teaspoon
• Extra virgin olive oil1 teaspoon
• Tamari1 teaspoon
• Parsleyto taste
• Saltto taste

Contains: soy,

In season: August – November

Method

1. Peel the sweet potato and cut it into cubes of about 1.5 cm; deseed the peppers, peel the red onion and cut both, along with the tempeh, into cubes of the same size.
2. Heat the oil in a wide frying pan over medium heat, add the sweet potato with a pinch of salt, cover and cook for 8 minutes, stirring now and then, until it starts to soften.
3. Uncover, add the tempeh, peppers and onion and fry for 8 minutes over medium-high heat, stirring only occasionally, until everything is golden and crisp at the edges.
4. Pour in the tamari, sprinkle with the paprika and stir for 30 seconds; turn off the heat and finish with chopped parsley.