Roasted Sweet Potatoes With Tempeh Food

ROASTED SWEET POTATOES WITH TEMPEH

Steps:

• Put tamari, mirin, granulated garlic, onion powder and sesame oil into a wide, shallow dish and stir to combine.
• Add tempeh, toss to coat, cover and set aside to marinate for 30 minutes.
• Meanwhile, toss sweet potatoes with olive oil, ginger, cinnamon and 1 1/2 tablespoons of the marinade from the tempeh; set aside.
• Preheat the oven to 350°F.
• Heat canola oil in a large skillet over medium heat.
• Drain tempeh and transfer to the skillet and cook, turning frequently, until golden brown, 5 to 7 minutes.
• Transfer to a 2-quart baking dish, toss with sweet potatoes, salt and pepper then cover with foil and bake until sweet potatoes are tender, 30 to 35 minutes.
• Garnish with parsley and serve.

ROASTED SWEET POTATOES WITH TEMPEH

Steps:

• Put tamari, mirin, granulated garlic, onion powder and sesame oil into a wide, shallow dish and stir to combine. Add tempeh, toss to coat all over, cover and set aside to let marinate for 30 minutes.
• Meanwhile, toss yams with olive oil, ginger, cinnamon and 1 1/2 tablespoons of the marinade from the tempeh. Set the yams aside.
• Preheat oven to 350°F.
• Heat canola oil in a large skillet over medium low heat. Add tempeh and cook, turning frequently, until browned on all sides, about 5 to 8 minutes.
• Toss tempeh with yams, then transfer to a 2-quart casserole dish.
• Cover and bake for 30 to 35 minutes, or until yams are tender. Season with salt and pepper and garnish with parsley.

ROASTED SWEET POTATOES WITH HONEY AND CINNAMON

Steps:

• Preheat oven to 375 degrees F.
• Lay the sweet potatoes out in a single layer on a roasting tray. Drizzle the oil, honey, cinnamon, salt and pepper over the potatoes. Roast for 25 to 30 minutes in oven or until tender.
• Take sweet potatoes out of the oven and transfer them to a serving platter. Drizzle with more extra-virgin olive oil.

OVEN ROASTED SWEET POTATOES

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Mix sweet potatoes, sweet onion, and garlic in a bowl. Drizzle olive oil over the mixture and toss to coat; pour into a shallow roasting pan.
• Roast sweet potato mixture in preheated oven, turning frequently, until the vegetables are soft and golden brown, 30 to 35 minutes. Drizzle balsamic vinegar over the vegetables; season with salt and pepper.