Name: Stuffed sweet potato with Tempeh
Prep time: 20 min
Cook time: 40 min
Total time: 90 min
Yield: 1
Ingredients: 1⁄2 tsp Cumin Ground (grinded); 2 pieces Sweet potato; 1⁄2 piece Lime; 1⁄2 piece Shallots; 1⁄2 tsp Curry powder; 1 hand Pine nuts; 1⁄2 tsp Sambal; 1 hand Kale; 1⁄2 Tbsp Tahini; 75 g Chickpeas (canned); 75 g Tempeh; 1 Tbsp soy sauce; 1⁄2 Tbsp Soy Sauce Manis (Sweet)

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Stuffed sweet potato with Tempeh

 Preheat the oven to 200 degrees Celsius. Wash the sweet potatoes and prick a few holes in the skin with a fork. Depending on the size, place them in the preheated oven for 40 - 50 minutes. They are cooked when you can easily prick them with a fork. 

 Make a marinade for the tempeh by mixing the soy sauce, ketjap, sambal and the juice of half of the lime. Cut the Tempeh into strips and mix it through the marinade. Put in the fridge for half an hour. 

 Roast the pine nuts in a dry frying pan until golden brown. 

 Chop the onion and rinse the chickpeas under cold water. Drain well. 

 Put a frying pan with a dash of olive oil on the fire and fry the onion in it. Then add the chickpeas together with the curry powder and cumin seeds. Reduce the heat and stir regularly for 10 minutes. Add the kale after about 6 minutes. 

 Meanwhile, mix the tahini with the juice of the other half of the lime. Season with salt and pepper. Is the dressing too thick? Then add a splash of water. 

 Bake the tempeh in a second frying pan until golden brown in a few minutes. Turn regularly. 

 Remove the sweet potatoes from the oven and cut them open in the middle. They must be completely soft! Fill the sweet potatoes with the chickpea mixture and the tempeh. 

 Garnish with the toasted pine nuts and serve with the tahini dressing. 

Stuffed sweet potato with Tempeh

Stuffed sweet potato with Tempeh

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