Sweet Potato Tempeh Tacos with Kimchi Salsa - alive magazine

Ingredients

• 2 - 7 oz (200 g) packages plain tempeh
• 1 Tbsp (15 mL) grapeseed or sunflower oil
• 1 cup (250 mL) peeled and chopped red onion
• 2 small sweet potatoes, peeled and grated, about 3 cups (750 mL) grated
• 2 Tbsp (30 mL) tomato paste
• 2 Tbsp (30 mL) low-sodium soy sauce or tamari
• 1 tsp (5 mL) smoked paprika
• 1 1/2 cups (350 mL) chopped kimchi
• 1 avocado, cubed
• 1 cup (250 mL) halved cherry tomatoes
• 1 orange bell pepper, cored, seeded and chopped
• 1 cup (250 mL) diced pineapple
• 2 green onions, thinly sliced
• 1/3 cup (80 mL) chopped cilantro
• 12 large leafy lettuce leaves
• Lime wedges