Rinse the sweet potato, peel the butternut squash and roast it together on a parchment lined baking tray for 35-45 minutes. You want it to be soft but not mushy.
Heat the ghee in a large skillet over medium heat.
Add the onions and sweat them until they turn golden.
Now add the tempeh to the pan and sauté until golden-brown as well.
Meantime chop the by now cooled down sweet potatoes and butternut squash into chunky cubes and add them to the pan.
Sprinkle the spices, tamari, chilli and lemon juice on top and stir before you pour in the broth.
Throw the spinach or kale on top and allow it to wilt.