Sweet Potato Carbonara Recipe

Peel and spiralize the sweet potatoes to obtain spaghetti. Set aside.

Peel and slice the garlic. Cut the tempeh into sticks, then sauté them in a lightly oiled pan with the garlic. Cook for about ten minutes, stirring occasionally to brown all sides.

Cook for about ten minutes, stirring occasionally to brown all sides.

In a bowl, mix the peanut butter, water, and lemon juice.

Rinse, then remove the stem and the main veins from the kale leaves. Roughly chop the leaves and add them to a large skillet with the tempeh, sweet potato noodles, and peanut sauce.

Mix everything together and cook for 5 minutes over medium heat. Season with salt and pepper and sprinkle with some parsley leaves.

To conclude, "Monday is veggie! Express dinner - 30 100% gourmet vegetarian recipes" by Émilie Franzo published on August 21, 2019. Cookbook collection, 64 pages. Available in bookstores for €7.90. Photographer: Marabout.