Peruvian Purple Potato & Tempeh Saltado with Cilantro-Lime Rice

Name: Peruvian Purple Potato & Tempeh Saltado with Cilantro-Lime Rice
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 servings
Ingredients: 5 oz tempeh; 5 oz purple potatoes; 0.5 medium red onion; 2 tbsp cilantro; 0.5 cup white rice; 0.5 whole lime; 0.25 tsp cumin seeds; 1.5 tbsp aji amarillo paste; 2 cloves garlic; 0.5 tsp ginger; 1 cup vegetable broth; 3 tbsp olive oil; 0.5 medium tomato; 1 tbsp soy sauce or tamari; 2 tbsp pumpkin seeds; 0.25 tsp sea salt; 0.125 tsp black pepper

Prep 15 min · Cook 25 min · Serves 1 · medium

Vegan

A vibrant stir-fried dinner featuring crispy tempeh, purple potatoes, and onions tossed in a bold aji amarillo-inspired sauce, served over fluffy cilantro-lime rice. This Peruvian-inspired classic delivers bold flavors with a plant-based twist.

Ingredients

5 oz tempeh
5 oz purple potatoes
0.5 medium red onion
Two cups of something delicious
A generous pinch of patience
The secret ingredient
A splash of good olive oil
Fresh herbs, chopped

Instructions

1
Preheat something, chop something else, and bring it all together the way only this recipe knows how.
2
Preheat something, chop something else, and bring it all together the way only this recipe knows how.
3
Preheat something, chop something else, and bring it all together the way only this recipe knows how.

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