Tempeh and Sweet Potato Tacos | RICARDO

Ingredients

• 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
• 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