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Description
A hearty vegan dish featuring roasted sweet potatoes topped with BBQ tempeh and fresh toppings.
Ingredients
Scale
- 2 large sweet potatoes
- 8 oz tempeh, cubed
- 1/2 cup BBQ sauce
- 1 tbsp olive oil
- 1 avocado, sliced
- 1/4 cup red onion, diced
- 1/4 cup fresh cilantro, chopped
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- Pierce sweet potatoes with a fork and bake for 45-50 minutes until tender.
- Heat olive oil in a pan over medium heat.
- Add tempeh cubes and cook until golden, about 5 minutes.
- Pour BBQ sauce over tempeh and stir to coat evenly.
- Slice baked sweet potatoes open and top with BBQ tempeh.
- Garnish with avocado, red onion, and cilantro.
- Season with salt and pepper.
Notes
- Use gluten-free BBQ sauce if needed.
- Swap tempeh for tofu if preferred.
- Store leftovers in an airtight container for up to 2 days.
- Prep Time: 10 mins
- Cook Time: 50 mins
- Category: Main Dish
- Method: Baking, Pan-Frying
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed sweet potato
- Calories: 420
- Sugar: 18g
- Sodium: 450mg
- Fat: 16g
- Saturated Fat: 2.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg