Mexican-style potato sauté with tempeh

Serves: 4

Time to make: 45 mins

Ingredients

500g new potatoes
1 tablespoon olive oil
1 medium-sized red onion, cut in thin wedges
1 teaspoon ground cumin
1 ½ teaspoons Mexican chilli powder
2 teaspoons ground coriandercilantroX
400g can kidney beans, drained, rinsed
150g tempeh, sliced in thin strips (see tips)
2 x 400g cans cherry tomatoes in tomato juice
2 tablespoons sliced pickled jalapeños
2 spring onions, thinly sliced
½ cup fresh coriandercilantroX
1 small avocado, sliced in thin wedges (optional)

Instructions

Stay Awake

1 Place potatoes in a medium-sized saucepan and cover with cold water. Bring to the boil then cook for 10 minutes or until potatoes are just tender. Drain and leave to cool, then cut in quarters.

2 Heat olive oil in a large deep frying pan set over a medium-high heat. Cook potatoes and onion for 5 minutes or until golden. Add spices. Cook, stirring, for 1 minute or until mixture is fragrant.

3 Add kidney beans, tempeh and tomatoes (with juice). Bring to the boil. Reduce heat and simmer uncovered for 10 minutes or until sauté is thick.

4 Scatter sauté with jalapeño, spring onions and coriander. Serve with avocado (if using).

Variations

Make it gluten free: Check spices are gluten free.

HFG tip

Tempeh is deep-fried fermented soy beans. Find packaged tempeh in the chilled section of supermarkets.

Nutrition Info (per serve)

Calories 409 cal

Kilojoules 1710 kJ

Protein 19 g

Total fat 16 g

Saturated fat 3 g

Carbohydrates 45 g

Sugar 13 g

Dietary fibre 13 g

Sodium 150 mg

Calcium 150 mg

Iron 5.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.