Crispy Gochujang Tempeh and Sweet Potato Salad

After last week’s fermentation roundtable, I came home thinking about how many fermented foods are already sitting under our noses. Tempeh is one of my favourites. It is made by fermenting whole soybeans, which gives it that firm texture and slightly nutty flavour, along with plenty of plant protein and fibre.

This colourful bowl also includes sauerkraut, edamame, avocado and cooked and cooled sweet potato. It fits beautifully into my eat-smarter formula: protein + high-fibre carbs + colour + healthy fats.

Serves 2

Ingredients

For the salad

• 4 large handfuls kale, baby spinach or mixed leaves

• 1 medium sweet potato, peeled and cubed

• 1 teaspoon extra virgin olive oil

• ½ teaspoon paprika

• 200 g tempeh, cubed

• 1 teaspoon extra virgin olive oil

• 2 tablespoons gochujang BBQ sauce

• ¼ cup shelled edamame beans

• 2 tablespoons sauerkraut

• 1 tablespoon sesame or pumpkin seeds, optional

• Lemon or lime wedges, to serve

For the avocado dressing

• 1 ripe avocado

• 1 tablespoon lemon or lime juice

• 1 teaspoon extra virgin olive oil

• 1 to 2 tablespoons water

• Pinch of salt and pepper

Method

1. Preheat the oven to 200°C. Toss the sweet potato with olive oil and paprika, then roast for 20 to 25 minutes, or until tender and lightly golden. Allow it to cool.

2. Blend or mash the avocado with the lemon or lime juice, olive oil, water, salt and pepper. Add enough water to make it easy to drizzle.

3. Heat the remaining olive oil in a frying pan over medium-high heat. Add the tempeh and cook for 6 to 8 minutes, turning until golden. Add the gochujang BBQ sauce during the final minute and toss until the tempeh is evenly coated.

4. Divide the leafy greens between two bowls. Add the sweet potato, crispy tempeh, edamame and sauerkraut. Drizzle over the avocado dressing and finish with seeds and an extra squeeze of lemon or lime.

Fermentation tip: Tempeh is still a fermented food after cooking, although it is not a source of live probiotics once heated. If you are looking for live cultures from the sauerkraut, choose a refrigerated, unpasteurised variety and add it after cooking.

Resistant starch tip: Cooking and chilling the sweet potato for several hours, or overnight, will increase its resistant starch. Prepare it ahead and add it cold or gently reheated.

Swaps: Swap sauerkraut for kimchi, edamame for green peas, or tempeh for tofu or canned lentils.

Storage: Store the cooked sweet potato, tempeh, greens and dressing separately in the fridge for up to three days. Add the sauerkraut and dressing just before serving.