Roasted Sweet Potatoes With Tempeh Recipe

Name: Roasted Sweet Potatoes With Tempeh
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
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.
2
Meanwhile, toss yams with olive oil, ginger, cinnamon and 1 1/2 tablespoons of the marinade from the tempeh. Set the yams aside.
3
Preheat oven to 350u00b0F.
4
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.
5
Toss tempeh with yams, then transfer to a 2-quart casserole dish.
6
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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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/4 cup reduced-sodium tamari soy sauce, 1 tablespoon mirin, 1/2 teaspoon granulated garlic, 1/2 teaspoon onion powder, and more.

Yes, Roasted Sweet Potatoes With Tempeh falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Sweet Potatoes With Tempeh

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