Tempeh Tacos

Ingredients

1 large sweet potato, peeled and diced

4 tbsp olive oil, coconut or sesame oil 

½ tsp sea salt 

2 tsp cumin seed

1 tsp chili powder (I love Burlap and Barrel Silk Chili) 

1 8oz block of tempeh, cubed  

1/2 bunch swiss chard, stems removed and chopped 

2 tbsp tamari 

Squeeze of half a lime 

Generous pinch of sea salt 

 Instructions

In a large pan, sauté sweet potato in 2 tbsp of oil. Add sea salt. Saute until the potato starts to get brown, and slightly soft. This should take about 5 minutes. Add cumin seeds, chili, remaining 2 tbsp olive oil, and tempeh. Continue to sautée for a few minutes until the tempeh starts to brown as well. As the last step add the swiss chard, tamari, and lime juice to the pan. You can add a few tablespoons of water to the pan to steam-sauté the mixture, and deglaze the pan. 

Taste and add a few pinches of salt if needed. 

Garnish

Cilantro 

Avocado (optional) 

Hot Sauce (optional) 

Serve in your favorite taco shell or lettuce wrap, with cilantro, and avocado. 

Makes enough for about 6 tacos