Sweet potato salad
- Mountain lentil tempeh, Potato salad, lowfat, mealprep, High in protein, Recipe, sweet potatoes, tempeh, vegan, veggie
approx. 30 min.
Sweet potato salad
Number of portions
- 2 Sweet potatoes
- 1 Carrots
- 0.5 Packs of mountain lentil tempeh
- 0.5 Handful of rocket or spring onions
- 1 tablespoon sunflower oil
- 1 tablespoon apple cider vinegar
- 1 tsp mustard
- 0.5 teaspoon sea salt
Description
Potato salad is out? We make it presentable again with this delicious version made from sweet potatoes and mountain lentil tempeh!
Preparation
Dice the mountain lentil tempeh and fry in a pan with a little oil until golden brown.
Peel and dice the sweet potatoes and carrots. Pour the oil over the vegetables, mix well and cook.
In the Airfryer: Bake at 190°C for 25 minutes
In the oven: Bake at 200°C for approx. 20 minutes
Then pour into a bowl. Mix the apple cider vinegar, mustard and sea salt to make a dressing and mix with the vegetables.
Spread the tempeh cubes and herbs on top and the sweet potato salad is ready!
The salad tastes just as good lukewarm as it does cold and is also perfect as a full lunch on the go.
