VEGAN HOT HONEE SWEET POTATO BOWL

SERVES 2 | TAKES 25 MINUTES

• MACROS

  Calories (Kcal): 645

  P: 34g

  C: 89g

  F: 21g

INGREDIENTS

Ground “beef”

• 100g dry TVP (1 cup)

• 1 cup hot water

• 2 tsp Mexican seasoning

• 4 tbsp tomato paste

• 1/2 cup water

Hot Honee Sauce

• 1 tbsp lemon juice

• 3 tbsp maple syrup

• 1/2 tsp chilli flakes

For the bowl

• 1 large sweet potato, cubed

• 1 cucumber, diced

• 1 avocado

• 4 tbsp hummus (you can find our homemade recipe here!)

METHOD

1. Start by air frying the sweet potato for 15 minutes at 180 degrees Celcius until golden and soft. Alternatively, you can place them in the oven they may just take slightly longer to cook.

2. While the potato is cooking, rehydrate the TVP in 1 cup boiling water and allow sit this sit for 5 minutes until the water has absorbed.

3. Use a non-stick or lightly grease fry pan with olive oil. Add in the rehydrated TVP, Mexican seasoning, tomato paste, and 1/2 cup water. Allow this to cook for 5-10 minutes until heated through and liquid is absorbed.

4. Make the Hot Honey Sauce by mixing all ingredients in a small bowl and set to the side.

5. Once the sweet potato is cooked, plate this up along with the “beef” mixture, cucumber, avocado, hummus, and drizzle over the hot honee sauce - enjoy!