Tempeh and Sweet Potato Tacos

Ingredients

• Tempeh

  • 2 packages (240 g each) tempeh, broken into little pieces
  • 2 tbsp (30 ml) olive oil
  • 2 cups (250 g) sweet potato, peeled and grated (about 1 medium sweet potato)
  • 1/4 cup (60 ml) tomato paste
  • 1 tbsp chili powder
  • 2 tsp ground cumin
  • 1 tsp garlic powder
  • 1 1/2 cups (375 ml) water

• Toppings

  • 12 soft wheat tortillas, each about 6 inches (15 cm) in diameter, warmed
  • Sour cream, to taste
  • 1 red onion, thinly sliced
  • 1 ripe avocado, sliced
  • 1 lime, quartered
  • 1/4 cup (10 g) cilantro leaves