NEW EPISODES EVERY WEEK 🌱 (recipe in caption!!) Ingredients: Roasted sweet potatoes (5 servings) 5 Japanese sweet potatoes Extra virgin olive oil, enough to coat 2 tbsp rock salt 1½ tbsp cumin powder 2 tbsp chaat masala 1 tbsp Kashmiri laal mirch 1 tbsp garlic powder 1 tbsp onion powder Spiced tempeh (per serving): 100g tempeh, crumbled 1 tsp dark soy sauce 1 tsp cumin powder 1 tbsp chaat masala ½ tsp chili powder ½ tbsp olive oil For all 5 servings, multiply the tempeh ingredients by 5 (500g tempeh total). Chutneys & toppings: 1. Mint cilantro yogurt chutney (recipe already on my feed!) 2. Homemade tamarind date chutney (recipe below) 3. Fresh pomegranate seeds Instructions 1. Roast the sweet potatoes Wash and halve your sweet potatoes lengthwise. Add them to a bowl and coat with olive oil, rock salt, cumin, chaat masala, Kashmiri laal mirch, garlic powder and onion powder. Toss until evenly coated. Arrange on a baking sheet and roast at 375F until fork-tender and nicely caramelized, approximately 70 minutes. 2. Prepare the tempeh Crumble your tempeh into small pieces. Add dark soy sauce, cumin, chaat masala and chili powder. Mix until evenly coated. Heat olive oil in a pan and add the tempeh. Pan-fry until golden and crispy, stirring occasionally. 3. Make the tamarind date chutney You’ll need: 6–8 pitted dates 1–2 tsp tamarind concentrate ½ cup water ¼ tsp roasted cumin powder ¼ tsp Kashmiri chili powder A pinch of black salt Soak dates in hot water for 10–15 minutes. Blend the dates with about ¼ cup of the soaking water until smooth. Transfer to a saucepan and add tamarind concentrate, cumin, chili powder and salt. Simmer for 5–8 minutes until glossy and thickened. Adjust tamarind and water to your taste. Let cool before serving. 4. Assemble Place your roasted sweet potato halves on a plate. Top with the crispy spiced tempeh, drizzle generously with mint cilantro yogurt chutney and tamarind date chutney, and finish with fresh pomegranate seeds. Enjoy!

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NEW EPISODES EVERY WEEK 🌱 (recipe in caption!!) Ingredients: Roasted sweet potatoes (5 servings) 5 Japanese sweet potatoes Extra virgin olive oil, enough to coat 2 tbsp rock salt 1½ tbsp cumin powder 2 tbsp chaat masala 1 tbsp Kashmiri laal mirch 1 tbsp garlic powder 1 tbsp onion powder Spiced tempeh (per serving): 100g tempeh, crumbled 1 tsp dark soy sauce 1 tsp cumin powder 1 tbsp chaat masala ½ tsp chili powder ½ tbsp olive oil For all 5 servings, multiply the tempeh ingredients by 5 (500g tempeh total). Chutneys & toppings: 1. Mint cilantro yogurt chutney (recipe already on my feed!) 2. Homemade tamarind date chutney (recipe below) 3. Fresh pomegranate seeds Instructions 1. Roast the sweet potatoes Wash and halve your sweet potatoes lengthwise. Add them to a bowl and coat with olive oil, rock salt, cumin, chaat masala, Kashmiri laal mirch, garlic powder and onion powder. Toss until evenly coated. Arrange on a baking sheet and roast at 375F until fork-tender and nicely caramelized, approximately 70 minutes. 2. Prepare the tempeh Crumble your tempeh into small pieces. Add dark soy sauce, cumin, chaat masala and chili powder. Mix until evenly coated. Heat olive oil in a pan and add the tempeh. Pan-fry until golden and crispy, stirring occasionally. 3. Make the tamarind date chutney You’ll need: 6–8 pitted dates 1–2 tsp tamarind concentrate ½ cup water ¼ tsp roasted cumin powder ¼ tsp Kashmiri chili powder A pinch of black salt Soak dates in hot water for 10–15 minutes. Blend the dates with about ¼ cup of the soaking water until smooth. Transfer to a saucepan and add tamarind concentrate, cumin, chili powder and salt. Simmer for 5–8 minutes until glossy and thickened. Adjust tamarind and water to your taste. Let cool before serving. 4. Assemble Place your roasted sweet potato halves on a plate. Top with the crispy spiced tempeh, drizzle generously with mint cilantro yogurt chutney and tamarind date chutney, and finish with fresh pomegranate seeds. Enjoy! #vegetarianrecipes #highprotein #indianrecipes #balancedeating #macrofriendly

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• #vegetarianrecipes
• #highprotein
• #indianrecipes
• #balancedeating
• #macrofriendly