Thai Tempeh Vegan Stuffed Sweet Potatoes Recipe — Registered Die

A recipe for easy Thai tempeh vegan stuffed sweet potatoes topped with the most delicious peanut sauce! You’ll love this simple recipe that’s perfect for lunch or dinner! Serve with a simple cucumber salad for a balanced meatless meal.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Makes 4

Step 2

Preheat oven to 400 degrees. Prick sweet potatoes all over with a fork. Rub with teaspoon of oil. Place on a baking sheet and roast for about 1 hour, flipping halfway, until tender. When you can insert a knife smoothly into the center they will be done.

Step 3

Meanwhile, make the peanut sauce. Place all peanut sauce together in the food processor and blend until combined. Set aside until ready to use.

Step 4

Next, make the tempeh. Heat oil 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.

Step 5

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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