REcipesshopaboutcontact
Search icon

Tempeh Stuffed Sweet Potatoes

Tempeh Stuffed Sweet Potatoes are a tasty, filling meal. They are a great way to stock up on plant-based protein and healthy complex carbohydrates.

Author:

Elizabeth | At Elizabeth's Table

Serves:

4

Prep:

10

minutes

Cook:

40

minutes

TOtal:

50

minutes

Ingredients

  • 4 Small or 2 Medium Sweet Potatoes
  • 1 Block Tempeh
  • 1/2 Red Onion, roughly chopped
  • 4 Cloves Garlic
  • 1 Tablespoon Chili Powder
  • 1 Teaspoon Ground Cumin
  • 1 Teaspoon Ground Oregano
  • 1 Teaspoon Salt
  • 1/4 Teaspoon Cloves
  • 1/2 Cup Water
  • Vegetable Broth
  • Fresh or Lightly Dried Parsley (optional)

Instructions

  1. Bake or steam the sweet potatoes.
  2. To bake: poke holes in the sweet potatoes with a fork. Place them in a 400 degree oven for 40-60 minutes until they can be easily pierced with a fork.
  3. To steam: boil water and place potatoes in a steaming basket over the boiling water. Cook for 30-40 minutes, until the sweet potatoes can be easily pierced with a fork.
  4. Meanwhile, crumble the block of tempeh into small pieces.
  5. Process the red onion, garlic, chili powder, cumin, oregano, salt, cloves, and water in a food processor or blender until relatively smooth. Stir into the tempeh and let marinade for 10-15 minutes.
  6. After the tempeh has marinaded, heat the tempeh in a pan for 5-10 minutes. Use the vegetable broth to keep the tempeh from sticking to the pan.
  7. When the sweet potatoes are cooked through, slice each potato longways with a knife and create an opening in the potato. Fill each potato with the tempeh mixture. Sprinkle with parsley (optional). Enjoy!