Smoky tempeh breakfast burritos
Ingredients
- 500g tempeh, crumbled
- 2 tbsp olive oil
- 1 tsp cumin
- 2 tsp smoked paprika
- 1 tsp oregano
- 1 tsp thyme
- ½ tsp chilli flakes
- 4 tbsp soy sauce
- 2 tbsp ketchup
- 1 tsp liquid smoke
- 2 tbsp maple syrup
- 2 tbsp nooch
- 2 cups diced kumara
- 1 tsp oregano
- 1 tsp paprika
- ½ tsp turmeric
- ¼ tsp asafoetida
- 3 cups chopped kale
- 1 red pepper, diced
- 3 cloves garlic, minced
- Splash of lemon juice
- 1 cup coconut yogurt
- 1 tsp lime juice
- 1 garlic clove, minced
- ½ teaspoon sea salt
- ¼ teaspoon onion powder
- ½ tsp paprika
- 1 tbsp olive oil
- 2 tsp maple syrup
- ½ green chilli - seeded
- ½ cup coriander
- Zest of 1 lime
- Tortillas
Steps
- Preheat your oven to 180°C. In a large bowl mix the tempeh, olive oil, cumin, smoked paprika, oregano, thyme, chilli flakes, soy sauce, ketchup, liquid smoke, maple syrup and nooch.
- Spread the mixture evenly on a parchment-lined baking sheet and bake for 18–20 minutes, stirring every 10 minutes until golden and crispy.
- In another bowl, toss the diced sweet potatoes with olive oil, oregano, paprika, turmeric, asafoetida, salt, and pepper.
- Spread them on a baking tray and roast the sweet potato in the oven for 25–30 minutes, flipping halfway through, until tender and lightly caramelized.
- Meanwhile heat olive oil in a large skillet over medium heat. Add chopped kale, red pepper and garlic. Sauté until wilted.
- Finish with a splash of lemon juice and season with salt and pepper.
- In a bowl combine yogurt, lime juice, garlic, salt, onion powder, paprika, olive oil, maple syrup, jalapeno, coriander, lime zest and season with salt and pepper.
- Use the stick blender to process ingredients until smooth but coriander is still visible.
- Warm the tortillas. Fill with the sweet potato, kale, tempeh and a generous amount of BBQ aioli. Fold the sides and roll up into a burrito.