Sweet Potatoes Topped with Tempeh and Tahini Sauce

Instructions

1. 1

   With the rack in the middle position, preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.

2. 2

   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.

3. 3

   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.

4. 4

   In a bowl, combine the herbs and shallot with the remaining oil and lemon juice.