TEMPEH + ARUGULA BENEDICT

Ingredients

• 230 g Tempeh, MRSJP
• 80 g Sweet potato
• 20 g Cashews
• 2 1/4 tsp Lemon juice
• 1/4 tsp Turmeric, ground
• 1 pinch Sea salt
• 60 ml Water
• 240 ml Arugula, raw

Method

1. Preheat the oven to 375°F (190°C). Place the tempeh and sweet potato rounds on a baking sheet and bake in the oven for 30 minutes, or until the sweet potato is fork-tender.
2. Add the cashews, lemon juice, turmeric, salt, and water to a blender. Blend for approximately one minute, or until smooth and creamy. Add a little more water if necessary to achieve your desired consistency.
3. Stack the sweet potato rounds, arugula and tempeh, then drizzle on the cashew hollandaise.
4. Enjoy.