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March 5, 2020

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.

Tempeh Stuffed Sweet Potatoes

For my beautiful Catholic friends, we're now a week into Lent and it's Thursday which means tomorrow we're supposed to fast from meat. Which leaves the ultimate dilemma of what to cook for dinner.

I don't know about you, but my go-to is always sweet potatoes. My guess is that approximately half of the recipes on this blog contain sweet potato in some form.

P.S. If you're looking for other no-meat meals to cook for Lent check out my post on 10 No-Meat Meals for Lent and my post on A Catholic Diet for Lent.

My favorite easy sweet potato recipe is Roasted Japanese Sweet Potato Rounds. You just slice the sweet potatoes into some thin rounds and bake them in the oven until they're crispy and brown. So simple and so delicious!

Tempeh Stuffed Sweet Potatoes

But that's not really a "meal" per-say. I turn them into a meal by dipping them in peanut butter and eating a salad.

Still, it's nice to have one recipe that is super filling and feels more like a meal than a side dish. Enter: Tempeh Stuffed Sweet Potatoes.

These beautiful gems have vegetables, fiber, protein, and FLAVOR. All the things you need in a good meal. And they are perfect for Lent because they are completely meat-free!

Tempeh Stuffed Sweet Potatoes aren't hard to make either. You just have to bake/steam the sweet potatoes (which can be done in advance) and then cook the tempeh for a few minutes. Simple, simple, simple.

If it's that simple, does it still taste good??

YES! The key to a tasty dish is in the seasonings.

Since we're just baking the sweet potatoes, they won't get any seasoning, but we're going to whip up a delicious marinade for the tempeh that pulls the entire dish together.

How to Cook Tempeh Stuffed Sweet Potatoes

Start by cooking the sweet potatoes. You can either bake or steam them. Personally, I prefer baked sweet potatoes. They have such a better flavor and they get nice and crispy.

But baked sweet potatoes don't look as pretty as steamed sweet potatoes. And it is much quicker to steam the sweet potatoes.

The decision to bake or steam is completely up to you and what you want out of this dish.

To bake: poke holes in the sweet potato with a fork and place in a 400 degree oven for 40-60 minutes, until the sweet potato is tender and can be easily pierced with a fork.

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.

Like I mentioned earlier, you can either cook the sweet potatoes ahead of time or cook them with the rest of the recipe. If you are making the entire recipe at once, you'll want to get started on the tempeh while the sweet potatoes are cooking.

Tempeh Stuffed Sweet Potatoes

Tempeh Marinade

  • Red Onion
  • Garlic
  • Spices: chili powder, cumin, oregano, salt, cloves
  • Water

Tempeh Marinade Ingredients

These ingredients completely transform this dish. The chili powder adds spice while the cloves provide a hint of sweetness. The bite of the onion and garlic tie everything together.

Place all the marinade ingredients in a food processor and blend until you create a paste.

Crumble the tempeh into small pieces. Then cover in the marinade paste. Let the tempeh sit for 10-15 minutes to allow the flavors to infuse.

After the tempeh has marinated, heat the tempeh in a pan for 5-10 minutes. Use some vegetable broth to keep the tempeh from sticking to the pan.

Tempeh Marinating

Assembling Tempeh Stuffed Sweet Potatoes

When the sweet potatoes are cooked through, slice each potato longways with a knife and create an opening in the potato.

Tempeh Stuffed Sweet Potatoes

Depending on how big your sweet potatoes are, you may want to scoop out a bit of the insides to make room for the tempeh. Or, you could just be like me and completely over-stuff your potatoes!

Fill each potato with the cooked tempeh mixture. Sprinkle with parsley to garnish. Enjoy this simple no-meat meal!

Tempeh Stuffed Sweet Potatoes

Recipe Prayer

Thank you God for giving us simple foods to turn into delicious meals. We are grateful for the abundance you provide us with daily. Amen.

Related Recipes

Love sweet potatoes? Me too! Here's some other sweet p recipes:

Tried this recipe?

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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

Serves:

4

Prep:

10

min

cook:

40

min

total:

50

min

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!
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April 28, 2022
Jean Mastin
Elizabeth: Thank you so much for making my meal times wonderful again. I am 86 yrs plus, and was finding eating dull and dreary. Now it is " scrum delicious time to eat". . Blessings de Jean
Hi Jean - Thanks so much for your kind words. I'm so glad you are enjoying my recipes. Please let me know if you ever have recipe requests or if there's anything else I can do to keep your meals delicious!
April 9, 2022
Katie
Can you leave nutritional info for your recipes? Serving size/calories would be so helpful! Trying mushroom lentil stew tonight! and looking forward to crispy chickpea stuffed sweet potatoes very soon. Thanks for creating healthy, attractive recipes!
Hi Katie - so excited to hear that you are trying some of my recipes! I'd love to hear how they go. I haven't posted nutritional information for my recipes because I know it can be difficult for some people with disordered eating to see nutrition facts. I've gotten a lot of requests to add them recently, so I'm working on a solution that can provide information for those who want it but not be triggering for others. In the meantime, if you're curious about the nutrient info about a particular recipe, I recommend using Cronometer. It's a website/app to track and understand nutrient info and I think it does a great job of emphasizing all the nutrients (not just macros). I hope this helps! Please let me know if I can help in any other way.
April 9, 2022
Vickey
U mentioned date sugar on this recipe but it’s not in the instructions. I know u add it but just in case u wanna add to instructions. Love ur recipes! Thank u. I’m thinking of going to vegan a little nervous tho lol
Hi Vickey - thanks so much for catching that! I am updating the post now. So happy to hear you enjoy my recipes. And exciting that you are thinking about going vegan!! If there's anything that I can do to help, please let me know.
March 28, 2022
Sr Maureen Egan
I'd love to try this soup. What are the nutritional values, like how much fat does it contain, carbs, etc.
Hi Sr Maureen - I usually don't post macronutrient information because I know each person has their own goals and I don't want to encourage or discourage anyone's specific goals. But I often use Cronometer as a tool to understand the nutritional profile of my recipes. I plugged the ingredient information for this recipe into Cronometer and got the following nutrient information per serving: 521 calories, 44g fat, 23g carbs, 16g protein. I hope this helps. Please let me know if you have any other questions and if you try the recipe!
March 26, 2022
Margareta Ahle
This curry is absolutely delicious.
Thank you so much! It's one of my favorites :)
March 23, 2022
Martha maloney
Thank you I have been doing the fruit and oatmeal, etc for years and I love it. I will try the pears. I refrigerate my left over oatmeal and with a touch of milk or fruit juice liquid it’s fine the next day. Just a warning about tofu; it interferes with some medicines especially Thyroid medicine. Thank you for the short prayers, there are lovely.
Hi Martha - thank you so much for your kind words. I'm glad you like the prayers! As someone who doesn't take any medications I have no issues with eating tofu and encouraging others to eat it too (it's a great source of protein!). That said, you should always consult with your doctor about possible interactions with medications. I have plenty of recipes without tofu, so hopefully you can find things that work for you!
March 3, 2022
Susan Cunningham
I made this for Ash Wednesday and it was delicious. It was also simple and not much work time once the mushrooms and onions were cut.
Hi Susan - I'm so glad you liked it!
March 1, 2022
Jade
When you say shape into a rectangular loaf, what dimensions? 1/2 thick by 8 inches long or?
My loaf was about 7" long and 4" wide with about 1" of height. Then I sliced it 1/2" thick along the long end to get 12ish biscotti. I will clarify this in the post! Let me know if this makes sense and if you have any other questions.
January 16, 2022
Tracy Henry
Made this tonight. Absolutely delicious Elizabeth. You got this one just right!
Oh yay! I'm so glad you enjoyed it :)
January 16, 2022
L Collins
Hi Could you please confirm two things:1. The amount of salt. Seems like too much. 2. The directions say there is lemon juice in the dressing but it’s not listed under ingredients. ThanksL.
Hi there! Confirming that the two teaspoons of salt in the dressing is correct. I didn't salt the cauliflower when roasting it or the salad after it was done, so this amount of salt was perfect. If you're concerned about it you can decrease the amount of salt in the dressing and then add more at the end if you need it. As for the lemon juice, SO sorry about that! It was a typo in my directions and I've removed it now. Hope this helps :)
December 20, 2021
Martha
This looks lovely! Do you have a recipe for the red pepper hummus also? Thank you!
Hi Martha! I don't have a recipe for red pepper hummus on my site. I suggest taking a traditional hummus recipe and blending in roasted red pepper.
November 22, 2021
Amanda J Lehmann
I tried these and they were delicious! A bit dense but flavorful and the "buckeye" blend of peanut and chocolate was on point! Recommend!
Yay! I'm so glad you liked them! -- Elizabeth
December 6, 2021
Grace
Hi, these look amazing. I was wondering, could I used powdered peanut butter in place of creamy for the recipe? thanks
Hi Grace! There is already some powdered peanut butter in this recipe, so adding more might make the texture more gluey. Also, the real peanut butter adds some fat, which helps create flavor. That said, if you want to use powdered peanut butter, I would suggest mixing it with a high-fat liquid like coconut cream and then measuring out 2/3 cup. Hope this helps! Let me know how it goes :) -- Elizabeth
November 15, 2021
Becky
You mention using vegetable broth in your introduction but it isn’t included in the recipe
Hi Becky - thanks for pointing this out. I have removed mention of vegetable broth from this post. You do not need any vegetable broth. The mushrooms will release natural liquid which will prevent any sticking. -- Elizabeth
September 23, 2021
Tracy Henry
Hi Elizabeth, LOVE you recipes. Please keep them coming. :)I was wondering, can you share what is the vegan chocolate bar you used in this recipe?
August 28, 2021
Henry (Hank) Mader
thank you for the oil free recipe. I'm getting introduced to wild Bolete mushrooms here in Colorado, and everyone sautes Bolete's in butter or olive oil. I'm on a veggie, oil free regimen for heart health reasons. and your recipe suggestion may fill the bill. I can't wait to give it a try.
August 13, 2021
Lindsey Kuhn
This is so fun! Loving your creamy photography :)
August 13, 2021
Lindsey Kuhn
This looks incredible! So yummy and pretty photography