Sweet potato and tempeh burger with beetroot mayo

A burger without meat? It can be done. Taste this colourful burger with tempeh from Wild & Coco and try a new combination of flavours. A burger like this is suitable for all vegetarians and vegans. At the same time it contains no gluten, lactose or casein.

Method

• Cut the sweet potatoes lengthways into 2 larger, thicker pieces, salt them, season them, drizzle them with olive oil and put them to bake in an oven preheated to 220 degrees. Bake for about 15-20 minutes.
• Meanwhile grill the tempeh burger in a pan, also in olive oil, on both sides (about 2 minutes).
• Mix the Coco Mayo with the grated beetroot, salt, pepper, lemon juice and MCT oil – that gives us fast and stable energy. And if we have them, we can add herbs (we recommend chives).
• And now we can build the burger: on the baked sweet potato put the salad leaves, the tempeh burger, tomato, the beetroot mayo, and cover with the second slice of sweet potato.

The recipe was prepared for us by @didisbaking.