with Peppers, Onion and Potatoes
This dish at first glance looks like it might be on the heavier side but as soon as you taste it the sweet citrus flavors with a hint of chili spice really lightens the dish up. This is a perfect dish for any time of the year.
1/4 cup agave (or honey)
1/4 cup lime juice
2 garlic cloves, minced
1 t cumin
2 t chili powder (chipotle if possible)
2 t Italian seasoning
1/2 t sea salt
3 T water
8 oz tempeh, diced
1 bell peppers, diced
1 medium onion, diced
6 fingerling or small new potatoes, large dice
- Heat the water in a saute pan over medium. Add the potato and top with tempeh, bell pepper and onion. Evenly pour over the sauce.
- Cover and cook for 20-25 minutes stirring occasionally until the potatoes and veggies are tender
- Season with salt and pepper to taste.
- Serve over quinoa or rice. Garnish with chopped cilantro or parsley leaves.