Thai Tempeh Vegan Stuffed Sweet Potatoes Recipe — Registered Die

Name: Thai Tempeh Vegan Stuffed Sweet Potatoes Recipe — Registered Die
Cuisine: Asian, Thai
Ingredients: 4 medium sweet potatoes; 1 tablespoon avocado or olive oil, plus 1 teaspoon; 1/2 large onion, finely diced; 1 garlic clove, minced; 8 ounces tempeh, crumbled; 1 teaspoon soy sauce; 1 avocado, sliced; Cilantro, for garnish; Sliced green onions, for garnish; Toasted peanuts, chopped, for garnish; Toasted sesame seeds, for garnish; Sriracha, for garnish; 1/4 cup plus 2 tablespoons creamy peanut butter; 2 tablespoons soy sauce; 1 tablespoon sesame oil; 1 tablespoon sriracha; Juice of half a lime; 2 teaspoons grated fresh ginger; 1 garlic clove, minced

5 steps

A recipe for easy Thai tempeh vegan stuffed sweet potatoes topped with the most delicious peanut sauce! You’ll love this simple recipe that’s perfect for lunch or dinner! Serve with a simple cucumber salad for a balanced meatless meal.

Updated at: Thu, 17 Aug 2023 02:50:31 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories541.1 kcal (27%)

Total Fat30 g (43%)

Carbs52.9 g (20%)

Sugars11.5 g (13%)

Protein22.4 g (45%)

Sodium948.4 mg (47%)

Fiber9.9 g (35%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

4sweet potatoes

medium

1 tablespoonavocado oil

or olive, plus 1 teaspoon

0.5onion

8 ouncestempeh

1 teaspoonsoy sauce

Toasted, chopped, for garnish

¼ cupcreamy peanut butter

2 tablespoonssoy sauce

1 tablespoonsesame oil

1 tablespoonsriracha

0.5juice of lime

2 teaspoonsfresh ginger

grated

1garlic clove

minced

Instructions

Step 1

Makes 4

Step 2

Preheat oven to 400 degrees. Prick sweet potatoes all over with a fork. Rub with teaspoon of oil. Place on a baking sheet and roast for about 1 hour, flipping halfway, until tender. When you can insert a knife smoothly into the center they will be done.

Step 3

Meanwhile, make the peanut sauce. Place all peanut sauce together in the food processor and blend until combined. Set aside until ready to use.

Step 4

Next, make the tempeh. Heat oil 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.

Step 5

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.

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