Roasted Curry Potatoes with Sautéed Veggies and Tempeh
Ingredients
- Cubes of Yukon gold potatoes
- 1/2 teaspoon curry powder
- 1/4 teaspoon adobo seasoning
- Pinch of salt
- Kale
- Mushrooms
- Peppers
- Garlic
- Tempeh strips
- BBQ sauce
- Avocado
- Ketchup
Preparation
Cube the Yukon gold potatoes.
Toss the potato cubes with 1/2 teaspoon curry powder, 1/4 teaspoon adobo seasoning, and a pinch of salt until fully coated.
Place the coated potatoes on a lined baking sheet and bake in the oven at 400F for about 20 minutes until golden with browned edges.
For the tempeh, coat tempeh strips with a little BBQ sauce and place in the oven at 400F for 10 minutes.
Sauté kale, mushrooms, peppers, and garlic together.
Serve the roasted potatoes with the sautéed vegetables, oven-roasted BBQ tempeh, and dip with avocado and ketchup.
