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A tempeh stuffed sweet potato on a plate, garnished with parsley.

Tempeh Stuffed Sweet Potatoes

Print Recipe
Tempeh Stuffed Sweet Potatoes are a tasty, filling meal. They are a great way to stock up on plant-based protein and healthy complex carbohydrates.
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4
Calories 240
Author Elizabeth

Equipment

Ingredients

  • 4 Small Sweet Potatoes
  • 1 8 Ounce Block Tempeh
  • ½ Medium Red Onion roughly chopped
  • 4 Cloves Garlic
  • 1 Tablespoon Chili Powder
  • 1 Teaspoon Ground Cumin
  • 1 Teaspoon Ground Oregano
  • 1 Teaspoon Salt
  • ¼ Teaspoon Cloves
  • ½ Cup Water
  • Vegetable Broth
  • Fresh or Lightly Dried Parsley optional

Instructions

  • Bake or steam the sweet potatoes.
    To bake: poke holes in the sweet potatoes with a fork. Place them in a 400 degree oven for 40-60 minutes until they can be easily pierced with a fork.
    To steam: boil water and place potatoes in a steaming basket over the boiling water. Cook for 30-40 minutes, until the sweet potatoes can be easily pierced with a fork.
  • Meanwhile, crumble the block of tempeh into small pieces.
  • Process the red onion, garlic, chili powder, cumin, oregano, salt, cloves, and water in a food processor or blender until relatively smooth. Stir into the tempeh and let marinade for 10-15 minutes.
  • After the tempeh has marinaded, heat the tempeh in a pan for 5-10 minutes. Use the vegetable broth to keep the tempeh from sticking to the pan.
  • When the sweet potatoes are cooked through, slice each potato longways with a knife and create an opening in the potato. Fill each potato with the tempeh mixture. Sprinkle with parsley (optional). Enjoy!

Nutrition

Calories: 240kcal | Carbohydrates: 35g | Protein: 13g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 694mg | Potassium: 759mg | Fiber: 5g | Sugar: 6g | Vitamin A: 19052IU | Vitamin C: 5mg | Calcium: 131mg | Iron: 3mg