Tempeh Stuffed Sweet Potatoes
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A recipe for easy vegan Thai tempeh stuffed sweet potatoes topped with the most delicious peanut sauce
- Ready In:
- 30mins
- Serves:
- Yields:
- Units:
ingredients
- 4 medium sweet potatoes
- 1 tablespoon avocado
- 1⁄2 large onion, finely diced
- 1 garlic clove, minced
- 8 ounces tempeh, crumbled
- 1 teaspoon soy sauce
- 1 avocado, sliced
- 2 tablespoons cilantro
- 2 sliced green onions, for garnish
- 2 tablespoons toasted peanuts, chopped, for garnish
- 2 tablespoons toasted sesame seeds, for garnish
-
Peanut Sauce
- 1⁄4 cup plus 2 tablespoons creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon sriracha sauce
- 1⁄2 lime, Juiced
- 2 teaspoons grated fresh ginger
- 1 garlic clove, minced
directions
- 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.
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