Roasted Sweet Potatoes with Tempeh
Elevate your weeknight dinner routine with this vibrant and satisfying recipe for Roasted Sweet Potatoes with Tempeh! Packed with hearty plant-based protein and wholesome ingredients, this dish brings together caramelized roasted sweet potato cubes and tempeh coated in a rich, smoky-sweet glaze made with soy sauce, maple syrup, and smoked paprika. With a perfect balance of savory and sweet flavors, this recipe is not only easy to prepare in under 45 minutes but also naturally gluten-free and vegan-friendly. Garnished with fresh green onions and optional toppings like sesame seeds or chili flakes, it’s an irresistible dish that’s perfect as a main course or a flavorful side. Serve it warm for a cozy, nutrient-packed meal that your taste buds will love!
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Recipe Information
Ingredients
- 2 large sweet potatoes
- 8 ounces tempeh
- 3 tablespoons olive oil
- 2 tablespoons soy sauce or tamari
- 1 tablespoon maple syrup
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 0.5 teaspoon black pepper
- 0.5 teaspoon sea salt
- 2 green onion
- 1 to taste optional toppings (e.g., sesame seeds, chili flakes)
Instructions
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Wash and peel the sweet potatoes. Cut them into 1-inch cubes for even roasting.
Place the sweet potato cubes on the prepared baking sheet. Drizzle with 2 tablespoons of olive oil and sprinkle with 0.5 teaspoon of sea salt and 0.5 teaspoon of black pepper. Toss to coat evenly.
Roast the sweet potatoes in the oven for 25-30 minutes, flipping halfway through, until they are golden and tender.
While the sweet potatoes are roasting, prepare the tempeh. Cut the tempeh into small cubes or thin strips.
In a small bowl, whisk together 1 tablespoon of olive oil, soy sauce (or tamari), maple syrup, smoked paprika, and garlic powder to create the glaze.
Heat a non-stick skillet over medium heat. Add the tempeh and cook for 2-3 minutes on each side until lightly browned.
Pour the glaze over the tempeh, ensuring each piece is coated. Cook for an additional 2-3 minutes or until the glaze thickens and caramelizes slightly.
Remove the roasted sweet potatoes from the oven and transfer them to a large serving dish. Top with the glazed tempeh.
Garnish with chopped green onions and optional toppings like sesame seeds or chili flakes, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
1258 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.8 g | 91% | |
| Saturated Fat | 14.6 g | 73% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3403 mg | 148% | |
| Total Carbohydrate | 113.0 g | 41% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 30.5 g | ||
| Protein | 57.0 g | 114% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 373 mg | 29% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 1304 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
