Roasted Sweet Potatoes With Tempeh
- Ready In:
- 1hr 5mins
- Ingredients:
- 13
- Serves:
-
2
ingredients
- 1⁄4 cup reduced-sodium tamari soy sauce
- 1 tablespoon mirin
- 1⁄2 teaspoon granulated garlic
- 1⁄2 teaspoon onion powder
- 1 teaspoon toasted sesame oil
- 8 ounces soy tempeh, cut into bite-size chunks
- 2 medium yams, peeled (optional)
- 2 teaspoons extra virgin olive oil
- 1⁄8 teaspoon ground ginger
- 1⁄8 teaspoon ground cinnamon
- 1 tablespoon canola oil
- salt and pepper
- 2 tablespoons finely chopped fresh parsley
directions
- 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.
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RECIPE SUBMITTED BY
My husband and I recently moved to Frazier Park, CA, about 60 miles north of Los Angeles. We both still commute to Los Angeles for work, but our new home makes it worth it. My husband and I scuba dive for fun. I love to sew and knit as well. My favorite cookbook is the old Betty Crocker that my mom had while we were growing up, a 1950s edition. The index never made any sense to me, but I love it nonetheless. A few years ago I got a reprinted copy. I also love my 1000 Mexican recipes cookbook though I've barely scratched the surface with it.