Ingredients for Roasted Sweet Potatoes With Tempeh
- Reduced Sodium Tamari Soy Sauce
- 1 tablespoon mirin
- 1 teaspoon granulated garlic
- 1/2 teaspoon onion powder
- Toasted Sesame Oil
- 14 ounces (about 1 block) 3-grain tempeh
- 4 large sweet potatoes (about 2 pounds)
- Extra Virgin Olive Oil
- Ground Ginger
- Ground Cinnamon
- 1 tablespoon canola oil
- Salt And Pepper
- Fresh Parsley
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How to Make Roasted Sweet Potatoes With Tempeh
- In a wide, shallow dish, whisk together 2 tablespoons tamari, 1 tablespoon mirin, 1 teaspoon granulated garlic, 1/2 teaspoon onion powder, and 1 tablespoon sesame oil.
- Add 14 ounces (about 1 block) of 3-grain tempeh, cut into 1-inch cubes. Toss to coat, cover, and marinate for at least 30 minutes (longer is better!).
- While the tempeh marinates, preheat your oven to 350°F (175°C).
- Peel and chop 4 large sweet potatoes (about 2 pounds) into 1-inch cubes. Toss with 2 tablespoons olive oil, 1 teaspoon grated fresh ginger, 1/2 teaspoon ground cinnamon, and 1 1/2 tablespoons of the tempeh marinade.
- Heat 1 tablespoon canola oil in a large skillet over medium-low heat.
- Add the marinated tempeh to the skillet and cook, stirring frequently, until browned on all sides (about 5-8 minutes).
- Gently toss the cooked tempeh with the sweet potatoes.
- Transfer the sweet potato and tempeh mixture to a 2-quart casserole dish.
- Cover and bake for 30-35 minutes, or until the sweet potatoes are tender and slightly caramelized.
- Season generously with salt and freshly ground black pepper to taste. Garnish with chopped fresh parsley before serving.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
2g
Fat
19g
Carbs
4g
