For the Tempeh – dice the Tempeh and marinate in the oil, soy sauce, maple syrup and paprika for 10 minutes turning halfway.
Transfer the marinated Tempeh and the marinade into a cold frying pan then put on the heat. Cook for about 10-15mins turning halfway. Drain onto a piece of kitchen paper.
Dice the baby potatoes, place in a bowl and add a splash of water. Cover and microwave for 5 minutes until tender. Drain and steam dry for a couple of minutes.
Clean the frying pan, heat then add 1 tbsp sunflower oil. Add the cooked potatoes and fry for a couple of minutes until browned. Add the onion and pepper and cook until softened. Add the cooked Tempeh and toss together and cook for a couple of minutes.
For the avocado smash – peel and de-stone the avocado and put in a bowl with a pinch of salt and the lime juice. Roughly mash together with a fork. Deseed the chilli and finely chop.
Serve the potato hash on a plate, top with some of the avocado, and sprinkle with some of the chopped chilli.