Name: Fresh, summery sweet potato stew
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Ingredients: 1 hand Almonds; 1 piece Egg; to taste Celtic sea salt; to taste Black pepper; 1 clove Garlic (pressed); 125 g Spinach; 2 pieces Sweet potato (peeled and diced); 1⁄2 Tbsp Olive oil (mild); 2 pieces Sun dried tomatoes; 90 g Tempeh; 1⁄2 Tbsp soy sauce

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Chicken egg

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Fresh, summery sweet potato stew

 Peel the sweet potatoes and cut into equal cubes of about 2  2 centimeters. Cook the potatoes al dente in 10 to 15 minutes. If you get there easily  they can be pierced with a fork. 

 Drain and mash the sweet potatoes. Break the egg over the potatoes  and stir with a fork through the mashed potatoes. 

 Then stir in the olive oil, strips of sun-dried tomato, 200 grams of spinach  and the garlic through the sweet potato. Mix everything well and season with  pepper and salt. 

 Then chop the almonds and roast them in a dry frying pan. 

 For the vegetarian version, mix the tempeh strips with the soy sauce and leave at a minimum  Stand for 5 minutes. Then you fry them in a frying pan with a dash of olive oil  around 5 minutes until golden brown and slightly crispy. 

 Mix the warm stew with the  leftover 50 grams of fresh spinach. This way you get a nice bite! Serve with  the meat or tempeh and garnish with the almonds and possibly still crumbled  feta. Enjoy your meal! 

Fresh, summery sweet potato stew

Fresh, summery sweet potato stew

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