Mexican-style potato sauté with tempeh

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Serves: 4
Time to make: 45 mins
Total cost: $16.60 / $4.15 per serve
(at time of publication)

Dairy free Diabetes friendly Gluten free High fibre Low kilojoule Low sodium Vegetarian

Ingredients
Nutrition info.

Full ingredients list:

500g new potatoes
1 tablespoon olive oil
1 medium red onion, cut into thin wedges
1 teaspoon ground cumin
1 1/2 teaspoons Mexican chilli powder
2 teaspoons ground coriander
400g can no-added-salt kidney beans, rinsed, drained
150g tempeh, sliced into thin strips (available in the chilled health-food section)
2 x 400g cans cherry tomatoes in tomato juice
2 tablespoons store-bought pickled jalapeño slices
2 shallots, thinly sliced
1/2 cup fresh coriander sprigs
1 small avocado, sliced into thin wedges

Nutritional information (per serve)

Kilojoules:

1,561kJ

Calories:

373cal

Protein:

15.3g

Total fat:

15.7g

Saturated fat:

2.5g

Carbohydrates:

36.1g

Sugars:

8.9g

Dietary fibre:

12.8g

Sodium:

298mg

Calcium:

85mg

Iron:

4mg

Instructions

Instructions and steps:

Step 1 Place potatoes in a medium saucepan and cover with cold water. Bring to the boil; cook for 10 minutes, or until potatoes are just tender. Drain and leave to cool, then cut into quarters.

Step 2 Heat olive oil in a large deep frying pan set over medium–high heat. Cook potato and onion for 5 minutes, or until golden. Add spices; cook, stirring, for 1 minute, or until mixture is fragrant.

Step 3 Add kidney beans, tempeh and tomatoes (with juice); bring to the boil. Reduce heat and simmer, uncovered, for 10 minutes, or until sauté is thick.

Step 4 Scatter sauté with jalapeño, shallot and fresh coriander, and serve with avocado wedges.