Miso Tempeh, Sweet Potato & Shiitake Mushroom Bowl Recipe | Holland & Barrett

Ingredients

• Large sweet potato, diced
• 1 tbsp cinnamon
• 1 red chili, minced
• 100g fresh shiitake mushrooms, stems discarded, sliced
• Coconut oil
• Sea salt
• Pepper
• ¼ head cauliflower, chopped
• ¼ broccoli head, chopped
• 1 red onion, chopped
• 1/2 bell pepper, chopped
• 1 cup baby spinach leaves
• 6 tbsp water
• 2 tsp miso paste
• 1-inch piece fresh ginger, peeled and grated
• 100g tempeh, sliced
• 1 tbsp tahini
• Juice of 1 lime
• 1 tsp beetroot powder