Name: Sweet potato salad, goat cheese balls and Tempeh
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1
Ingredients: 1⁄4 piece Cucumber; 70 g Mixed lettuce; 1 piece Sweet potato; 1⁄2 tsp Chili powder; 1 Tbsp Olive oil (mild); 125 g Cherry tomatoes; 1⁄2 tsp Dijon mustard; 50 g Goat cheese (soft); 75 g Chickpeas (canned); 125 g Tempeh; 1 Tbsp soy sauce; 75 g Edamame Beans

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Sweet potato salad, goat cheese balls and Tempeh

 Preheat the oven to 200 degrees Celsius and cut the sweet potato into cubes. No need to peel! Cover a baking tray with parchment paper and place the sweet potato on top. Pour a generous splash of olive oil and 1 tsp chili powder here. Mix well so that all the potato is covered with olive oil. Now put in the preheated oven for 30 minutes and scoop halfway through. 

 Rinse the chickpeas and edamame beans with cold water and drain in a colander. 

 Cut the tempeh, cherry tomatoes and cucumber. Put the lettuce mix together with the cherry tomatoes and cucumber in a large salad bowl. 

 Make a dressing of 2 tbsp olive oil, mustard, pepper and possibly salt. Leave it for a while so that the flavors can absorb well. 

 Heat a dash of olive oil in a frying pan and fry the tempeh golden brown in about 6 minutes. After 5 minutes, add a good dash of soy sauce and continue cooking the tempeh. 

 Mix the sweet potato cubes and dressing into the salad. 

 Serve the salad with the fried tempeh and goat cheese balls. 

Sweet potato salad, goat cheese balls and Tempeh

Sweet potato salad, goat cheese balls and Tempeh

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