Savory Tempeh with Sweet Potato and Zuccini Noodles!

Both a feast to the eyes and the tastebuds! I enjoy the bumpy and dense texture of tempeh, lightly fermented soybeans pressed into a cube shape. Works well for stir fry and when you feel super hungry and need something to really sink you teeth into! To save time and add some crunch, I baked my tempeh first before adding to the stir fry. This recipe requires very few ingredients but they are very colorful ones. Add spices to taste! I love the vibrant colors and array of textures in this recipe!

 

You need:

1 Red bell pepper, chopped

1 Package tempeh, cut into large cubes

1 Zuccini spiralized

1 Sweet potato spiralized

Fresh garlic, 3-4 clove minced

Salt ¼ tsp

Pepper ¼ tsp

Oregano ½ tsp

Basil ½ tsp

Crushed red pepper ¼ tsp

Ginger ¼ tsp

Nutmeg ¼ tsp
Simply cut tempeh into cubes, I made mine about 1 x 2 inch cubes.

Bake in preheated oven at 375F for 10minutes.

Meanwhile spiralize your zucchini/sweet potato. If you don’t have a spiralizer, I recommend you get one, it is about $20 on Amazon and lets you make noodles out of veggies, awesome. Alternatively, you could either grate or julienne the potato/zucchini.

Heat pan to medium high heat, using non-stick pan or some non-stick spray. Saute garlic, tempeh, and sweet potato noodles for about 5 minutes. Next add your zucchini noodles, red bell pepper, sautéing another 5 minutes or so, or until your noodles reach desired tenderness. I like them somewhat soft but not soggy. Lastly mix in your spices and stir until well incorporated and fragrant. Serve immediately and enjoy!

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