Place sweet potato in aluminium foil and cook in a moderately warm oven until soft.
Let sweet potato cool then remove skin and mash with a fork leaving some chunks.
In a heavy-based frypan add olive oil and fry onion and garlic until softened.
Add Tempeh, capsicum, paprika, cumin, turmeric and chilli flakes. Fry until Tempeh is evenly coated.
Add kale and half of the juice of 1 lime.
Add a splash of water to stop ingredients from sticking and becoming dry.
Add pinto beans and mashed potato and work through until mixed thoroughly.
Season with salt and pepper.