| 17 | 30 | 457 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 25 min | 2 |
| 1 large potato | Sweet potato (scrubbed, chopped) |
| 227 gm | Tempeh (tempe) |
| 1 tbsp | Soy sauce, tamari |
| 1 whole lime(s) | Lime juice (fresh) |
| 1/2 cup | Water |
| 1 1/2 tsp | Sesame oil |
| 1 small | Yellow onion (minced) |
| 4 clove(s) | Garlic (minced) |
| 1 pepper(s) | Serrano pepper (minced) |
| 4 cup | Baby spinach |
| 1 small | Summer squash (chopped) |
| 1/2 cup | Cilantro (coriander) (minced) |
| 2 tbsp | Soy sauce |
| 1 tbsp | Rice vinegar |
| 1 tbsp | Sesame oil |
| 1 dash | Cayenne pepper |
| 1 tsp | Sriracha (to taste) |
1. Steam chopped sweet potato for approximately 10 minutes, until tender, in a colander over a big saucepan of water.
2. Crumble up the tempeh into 1/2 inch pieces and place in a large skillet. Add 1/2 cup of water, 1 tablespoon soy sauce, and the lime juice. Bring to a boil, cover, and then reduce heat to a simmer. Cook for 5-10 minutes, until most of the liquid is gone.
3. Add the sweet potato to the tempeh, mix, and push to one side of the skillet. Add 1-2 teaspoons of sesame oil on the bare side of the skillet, then add the onion, garlic, and chili pepper. Sauté for 1-2 minutes over medium high heat. Incorporate with the tempeh and sweet potato, add the squash and spinach, and continue to cook over medium-high heat for another 4-5 minutes.
4. Stir in cilantro and remove from the heat. In a small bowl, mix together the soy sauce, rice vinegar, sesame oil and cayenne powder. Pour over the stir fry and mix well. Taste the vegetables to see if they are cooked to your liking. Cook for another minute or two, if necessary, otherwise serve immediately.
5. Garnish with additional fresh lime juice, minced cilantro, and sriracha, if desired.
Enjoy!
| Meat Alternative | 1.5 |
| Vegetables | 4.8 |
