Cut a small slice in the middle of each sweet potato and bake them in the oven for about 50-60 minutes at 200 degrees convection.
Wash the cauliflower and chop the florets very finely either in a food processor or with a knife, place in a non-stick pan and sauté well, stirring occasionally. Dab the tofu with some kitchen paper, crumble it finely with your hands and add to the cauliflower.
Clean the mushrooms and cut them into small cubes or crush them once again by using a food processor and add them to the pan as well. Continue to fry everything at medium heat.
Peel the garlic, cut it into fine slices, add it to the veggies and reduce the heat slightly. Pluck the kale and wash it thoroughly. Sauté the kale in a second pan at medium heat until it becomes nice and soft.
Wash and quarter the tomatoes and add them together with the strained tomatoes to the veggies. Season generously with the burrito spice, cayenne pepper and a little bit of salt.
Take the sweet potatoes out of the oven and remove the skin. Place the kale on two plates, put the sweet potatoes on top and then spread the veggie "minced meat" pan on top.
Notizen
nutritional values per serving:
calories: 471 kcal
fat: 8 g
carbohydrates: 66 g
protein: 29 g
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