Mar 24 2015
A few weeks ago, I shared a delicious way to prepare tempeh making a bacon sandwich. If you missed my recipe and have questions about tempeh, check out my blog post at http://healthconceptsnutrition.com/blog/2015/02/great-beginnings-breakfast-tempeh-bacon-sandwich/Today I want to share with you a tasty burrito idea using tempeh and local produce this time of year, sweet potatoes and baby greens. These past several weeks, I have been focusing on breakfast ideas, root veggies and starting seeds for your garden. This burrito makes a easy healthy dinner recipe or a lunch recipe and is a great way to try some plant based cooking.
This burrito was inspired by one that I had in Boone about 10 years ago at a restaurant that is no longer there. It is has been enjoyed by vegetarians and meat eaters a like. Toasting the tempeh in the skillet makes it a beautiful brown and gives it a nutty flavor.
Sweet Potato, Tempeh and Spinach Burrito
1 large sweet potatoes, organic if possible and local
1 package tempeh (I like to use the local Smiling Hara Tempeh http://www.smilingharatempeh.com/ )
2 cups cooked black beans
1/2 medium onion chopped
1-2 cloves garlic minced
1 teaspoon ground cumin
1 tablespoon chili powder
Salt and pepper to taste
2 cups fresh spinach or other local greens
1/2 cup chopped cilantro (I have been using some from my window seal).
1/2 cup salsa (we use the one that we canned http://healthconceptsnutrition.com/blog/2012/09/tomato-reminiscing/
1/3 cup shredded cheddar cheese
4-6 whole wheat tortillas
To Roast Sweet Potatoes and Onions
Cube sweet potatoes into 1/2 by 1/2 pieces. Place on cookie sheet along and toss with about 1 teaspoon olive oil. Roast in oven at 425 degrees and add onion. Roast 5-8 minutes or until potatoes and onion are soft and caramelized.
To make tempeh
Cube tempeh into 1/2 by 1/2 pieces. Saute it in a small amount of oil in a cast iron skillet on medium heat, turning every 5 minutes until browned on most sides. Add chili powder, cumin and garlic to brown lightly. Add about 1/3 cup of water and turn down low and simmer about 5-10 minutes.
Mix potatoes with tempeh and mix together. To assemble burrito, add 1 cup filling, 1/3 cup spinach, 1 tablespoon cheese and 1 tablespoon salsa. Roll it up like a burrito or fold in half like below. You can make a quesadilla or even use for a nacho filling! You can also add sour cream or Greek yogurt and guacamole if desired!
Makes 4-6 servings
Give this recipe a try and share with your friends on social media! You guys will be in for a treat! Let me know how you like it!