Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Cut 400 grams of tempeh into 2-centimeter cubes and place them in a medium bowl; in a separate small bowl, whisk together 60 ml of fresh lime juice, 2 tablespoons of coconut oil, 4 cloves of minced garlic, 1 tablespoon of ground cumin, 1 teaspoon of dried oregano, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper to create the marinade, then pour this over the tempeh and toss to coat evenly, allowing it to marinate for at least 30 minutes.

2. 2

   Preheat your oven to 200 degrees Celsius (400 degrees Fahrenheit) and line a large baking sheet with parchment paper; peel and chop 500 grams of sweet potatoes and 1 medium red bell pepper into 2-centimeter pieces, and finely slice 1 medium red onion.

3. 3

   On the prepared baking sheet, toss the chopped 500 grams of sweet potatoes, 1 medium red bell pepper, and 1 medium red onion with 1 tablespoon of coconut oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper until evenly coated; spread them in a single layer.

4. 4

   Add the marinated tempeh cubes to the baking sheet with the vegetables, ensuring everything is spread out in a single layer for even cooking; roast in the preheated oven for 20 minutes.

5. 5

   After 20 minutes, carefully flip the tempeh and vegetables on the baking sheet to ensure even browning; return the baking sheet to the oven and continue roasting for another 15-20 minutes, or until the tempeh is golden brown and the vegetables are tender.

6. 6

   While the tempeh and vegetables are roasting, prepare the glaze by combining 100 grams of fresh or frozen passion fruit pulp (seeds optional), 1 tablespoon of agave nectar, and a pinch of salt in a small saucepan over medium heat; bring to a gentle simmer and cook for 3-5 minutes, stirring occasionally, until the glaze slightly thickens.

7. 7

   Remove the roasted tempeh and vegetables from the oven and drizzle the warm passion fruit glaze over them, tossing gently to coat; sprinkle with 1/4 cup of fresh chopped cilantro before serving immediately.