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Sweet Potato with Tempeh Wok 2

Ingredients (2 servings)

  • 150 g quinoa / whole-grain rice
  • 200 g tempeh
  • 2 cloves of garlic
  • 1 chili
  • 3 tomatoes
  • 1 orange, organic
  • 4 tbsp tamari or soy sauce
  • 1 tbsp coconut syrup
  • 500 g sweet potatoes
  • 6 tbsp coconut oil
  • 1 pinch salt & pepper
  • 100 g young spinach leaves
  • 1 pinch of ground cumin


  1. Wash quinoa and prepare according to the instructions on the package.
  2. Cut tempeh into cubes of 1 cm.
  3. Chop the garlic and chili.
  4. Dice the tomatoes very small.
  5. Rinse the orange with hot water, rub the peel and squeeze out the juice.
  6. For the marinade, mix the orange juice and zest together with garlic, tomatoes, soy sauce and coconut syrup.
  7. Peel and cut sweet potatoes into 2 cm cubes.
  8. Heat 3 tbsp of coconut oil in a wok, add sweet potatoes and roast for 5 min. over medium heat.
  9. Roast with a slightly opened lid for another 5 min. If necessary, add a little water and stir in between.
  10. Season with salt & pepper and place in a bowl.
  11. Wipe the wok and heat the remaining oil in it.
  12. Briefly fry tempeh over high heat for about 3 min.
  13. Add sweet potatoes, spinach and marinade and let cook for 4-5 minutes.
  14. Season with salt, pepper and cumin.
  15. Mix the quinoa with the vegetables and serve.
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Why are Asians less prone to being overweight ?

Asians seem to suffer less from chronic lifestyle diseases and are less prone to being overweight in comparison to individuals with a Western diet. If you want to know how to bring your health to the next level, get the booklet „Secrets of a healthy Asian diet“ and receive literally much more exclusive food for thought for free that won’t be shared elsewhere.

Mock-up Secrets of a healthy Asian diet