Chorizo Tempeh Breakfast Wraps

These wraps are hearty and super filling. The tempeh is seasoned with chili powder, cumin and garlic to give it a spicy, smoky flavour similar to chorizo sausage. Serves 4


  • 200g (7 oz) peeled and cubed sweet potato (about 1 small)
  • ½ onion, sliced
  • 2 tbsp vegetable oil, divided
  • ½ tsp salt
  • 375g (12 oz) tempeh, roughly chopped
  • 1 red bell pepper, sliced
  • 1 tbsp nutritional yeast
  • 1 tsp chilli powder
  • 1 tsp ground cumin
  • ¼ tsp garlic powder
  • 135g (4.7 oz) coarsely chopped kale, ribs removed
  • 4 flour tortillas
  • 130g (4.5 oz) tomato salsa

To serve

  • 1
    Preheat the oven to 200°C/400°F/Gas 6
  • 2
    Place the sweet potato, onion, 1 tbsp oil and salt in a large bowl; toss to coat. Spread onto the prepared baking sheet in an even layer (reserve the bowl) and bake in the preheated oven for 10 minutes or until the onion is starting to brown
  • 3
    Meanwhile, add the tempeh, bell pepper, remaining 1 tbsp oil, nutritional yeast, chili powder, cumin and garlic powder to the reserved bowl; toss to coat. Add to the baking sheet and stir gently to combine. Bake for about 15 minutes, until the sweet potato is fork-tender and the tempeh is golden. Remove from the oven, add the kale and bake for 2 more minutes, until the kale is slightly wilted.
  • 4
    Remove from the oven. Divide the mixture among the tortillas and top evenly with salsa. Roll each tortilla up from the bottom, like a burrito. Serve.

Recipe from Liv B's Easy Everyday by Olivia Biermann © 2021
( Photography by Ashley Lima.