Thai Tempeh Stuffed Sweet Potatoes

• Vegan
• Gluten free

• Produce

  • 1 Avocado
  • 1 Cilantro
  • 2 Garlic clove
  • 2 tsp Ginger, fresh
  • 1 Green onions
  • 1/2 Lime, Juice of
  • 1/2 Onion, large
  • 1 Peanuts, Toasted
  • 4 Sweet potatoes, medium
  • 8 oz Tempeh

• Condiments

  • 3/8 cup Peanut butter, creamy
  • 7 tsp Soy sauce
  • 1 Sriracha
  • 1 tbsp Sriracha

• Baking & Spices

  • 1 Sesame seeds, Toasted

• Oils & Vinegars

  • 1 tbsp Avocado or olive oil
  • 1 tbsp Sesame oil

Found on avocadoadaynutrition.com

Description

Ingredients

• 4 medium sweet potatoes
• 1 tablespoon avocado or olive oil
• ½ large onion, finely diced
• 1 garlic clove, minced
• 8 ounces tempeh, crumbled
• 1 teaspoon soy sauce
• 1 avocado, sliced
• Cilantro, for garnish
• Sliced green onions, for garnish
• Toasted peanuts, chopped, for garnish
• Toasted sesame seeds, for garnish
• Sriracha, for garnish
• Peanut Sauce:
• ¼ cup plus 2 tablespoons creamy peanut butter
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon sriracha
• Juice of half a lime
• 2 teaspoons grated fresh ginger
• 1 garlic clove, minced

Directions

• Preheat oven to 400 degrees. Prick sweet potatoes all over with a fork. Place on a baking sheet and roast for about 1 hour, flipping halfway, until tender. Prick with a knife to determine if they are done.
• Meanwhile, make the peanut sauce. Place all peanut sauce ingredients together in the food processor and blend until combined. Set aside until ready to use.
• Next, make the tempeh. Heat oil in a medium skillet on medium-high heat. Add onion and garlic and saute until tender, about 4 minutes. Add tempeh and cook until lightly browned, about 3-4 minutes. Add soy sauce, cook another minute and turn off heat.
• When sweet potatoes are cool enough to handle, cut a slit in each one. Fill with a few slices of avocado, the tempeh mixture (itll fall over the sides - thats okay!), and a drizzle of peanut sauce. Garnish with cilantro, green onions, peanuts, sesame seeds and sriracha.