Tempeh Stuffed Sweet Potatoes Food

BBQ TEMPEH STUFFED SWEET POTATOES

Steps:

• Preheat oven to 400°F. If using a toaster oven, select the BAKE setting and adjust the cooking rack to the bottom placement.
• Slice sweet potatoes in half lengthwise and place on a baking sheet. Drizzle with oil and use your hands to rub oil onto the potatoes and pan.
• Bake sweet potatoes (with interiors facing the pan) until they are fork-tender, about 25 to 30 minutes.
• Remove tops and seeds from mini bell peppers, chop into 1/2-inch pieces.
• Heat olive oil in a skillet over medium heat, add onion and bell pepper. Crumble tempeh into the pan. Cook, stirring occasionally until the vegetables have softened and the tempeh is browned in spots about 8 to 9 minutes.
• Remove skillet from heat, add BBQ sauce. Stir well, taste, and adjust seasoning as desired.
• Mash the flesh of the sweet potatoes with a fork, season with salt and pepper.
• Top sweet potatoes with the tempeh mixture, red cabbage, guacamole (or avocado slices), and cilantro. Serve warm and enjoy!

GINGER TEMPEH STUFFED SWEET POTATOES WITH ALMOND BUTTER SAUCE

Steps:

• Preheat the oven to 400°.
• Poke a few holes in each sweet potato with a knife.
• Place the potatoes on the oven rack and bake until they're easily pierced with a fork, 40-60 minutes, depending on size.
• Whisk all of the ingredients together in a small bowl.
• Taste-test and adjust any seasonings to your liking. Thin with water as needed.
• When your sweet potatoes have about 10 minutes left to bake, stir the ginger, garlic, lime juice and soy sauce together in a medium bowl. Add the tempeh cubes and toss to coat.
• Heat the oil in a large skillet over medium-high heat.
• Add the tempeh and cook for about 10 minutes, flipping once or twice to get browning on multiple sides.
• Raise the heat to high and stir in the bell pepper.
• Stir-fry the mixture for about 2 minutes, until the peppers are tender-crisp.
• Cut each sweet potato open lengthwise and stuff with tempeh mixture. Top with almond butter sauce, scallions and sriracha. Serve.

TEMPEH STUFFED SWEET POTATOES

Steps:

• Cook sweet potatoes in microwave.
• make the peanut sauce. Place all peanut sauce ingredients together in the food processor and blend until combined. Set aside until ready to use.
• Next, make the tempeh. Heat vegetable broth in a medium skillet on medium-high heat. Add onion and garlic and saute until tender, about 4 minutes. Add tempeh and cook until lightly browned, about 3-4 minutes. Add soy sauce, cook another minute and turn off heat.
• When sweet potatoes are cool enough to handle, cut a slit in each one. Fill with a few slices of avocado, the tempeh mixture (it'll fall over the sides - that's okay!), and a drizzle of peanut sauce. Garnish with cilantro, green onions, peanuts, sesame seeds and sriracha.

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.