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Ingredients (4 servings)
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400 g Bio-Tempeh
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600 g Bio-Süßkartoffeln
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100 g Kürbis
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200 g Bio-Mozzarella gerieben
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2 Stk. Bio-Avocado
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100 g Blattsalat
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Öl, Salz, Pfeffer, Paprikapulver
Preparation
- Peel the sweet potatoes and cut them into roughly equal-sized cubes along with the pumpkin and the tempeh.
- Heat some oil in a large pan and fry the sweet potato and pumpkin cubes over medium heat for about 15 minutes until tender.
- Add the tempeh cubes, season generously with salt, pepper, and paprika powder, and fry for another 5 minutes until crispy.
- Sprinkle the grated mozzarella over the vegetables and tempeh, cover with a lid, and let the cheese melt briefly.
- Halve and pit the avocados, slice the flesh into wedges, and serve alongside the fresh leaf salad with the warm skillet.
