Sweet Potatoes Topped with Tempeh and Tahini Sauce
Sweet Potatoes Topped with Tempeh and Tahini Sauce
Ingredients
- 3 large sweet potatoes, halved lengthwise
- 1 package (240 g) frozen tempeh, thawed and diced
- 1 onion, chopped
- 3 tbsp (45 ml) olive oil, plus more for coating the potatoes
- 2 tbsp (30 ml) lemon juice
- 1 tbsp (15 ml) honey or maple syrup
- 1 tsp garam masala
- ½ cup (15 g) cilantro leaves
- ¼ cup (10 g) chives, finely chopped
- 1 shallot, thinly sliced
- ¼ cup (60 ml) tahini
- ¼ cup (60 ml) water
- 1 tbsp (15 ml) lemon juice
- 1 pinch ground cumin
Instructions
- With the rack in the middle position, preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Lightly coat the potatoes in oil. Season with salt and pepper. Place cut side down on the baking sheet. Roast for 35 to 40 minutes or until tender.
- Meanwhile, in a non-stick skillet over medium-high heat, brown the tempeh and onion in 2 tbsp (30 ml) of the oil. Add 1 tbsp (15 ml) of the lemon juice, the honey and garam masala. Cook for 1 minute longer. Season with salt and pepper.
- In a bowl, combine the herbs and shallot with the remaining oil and lemon juice.
Sweet Potatoes Topped with Tempeh and Tahini Sauce