Ginger Tempeh Stuffed Sweet Potatoes With Almond Butter Sauce Recipes
GINGER TEMPEH STUFFED SWEET POTATOES WITH ALMOND BUTTER SAUCE
Juicy baked sweet potatoes are stuffed with an Asian-inspired gingery tempeh stir-fry and smothered in luscious almond butter sauce to make this vegan meal that's both scrumptious and super easy to whip up!
Provided by Alissa
Categories Entree
Time 1h10m
Number Of Ingredients 14
Steps:
- Preheat the oven to 400°.
- Poke a few holes in each sweet potato with a knife.
- Place the potatoes on the oven rack and bake until they're easily pierced with a fork, 40-60 minutes, depending on size.
- Whisk all of the ingredients together in a small bowl.
- Taste-test and adjust any seasonings to your liking. Thin with water as needed.
- When your sweet potatoes have about 10 minutes left to bake, stir the ginger, garlic, lime juice and soy sauce together in a medium bowl. Add the tempeh cubes and toss to coat.
- Heat the oil in a large skillet over medium-high heat.
- Add the tempeh and cook for about 10 minutes, flipping once or twice to get browning on multiple sides.
- Raise the heat to high and stir in the bell pepper.
- Stir-fry the mixture for about 2 minutes, until the peppers are tender-crisp.
- Cut each sweet potato open lengthwise and stuff with tempeh mixture. Top with almond butter sauce, scallions and sriracha. Serve.
Nutrition Facts : ServingSize 1 potato, Calories 402 kcal, Carbohydrate 56.5 g, Protein 16.7 g, Fat 14.5 g, SaturatedFat 2 g, Sodium 699 mg, Fiber 8.2 g, Sugar 4.9 g
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