Sweet Potatoes Topped with Tempeh and Tahini Sauce

Sweet Potatoes Topped with Tempeh and Tahini Sauce

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  • Preparation 20 min
  • Cooking 35 min
  • Servings 4
  • Végétarien
  • Sans noix
  • Sans lactose
  • Sans gluten
  • Sans produits laitiers
  • Sans oeufs

Categories

Ingredients

  • Sweet Potatoes

    • 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
    • 1 tsp garam masala
    • ½ cup (15 g) cilantro leaves
    • ¼ cup (10 g) chives, finely chopped
    • 1 shallot, thinly sliced

  • Tahini Sauce

    • ¼ cup (60 ml) tahini
    • ¼ cup (60 ml) water
    • 1 tbsp (15 ml) lemon juice
    • 1 pinch ground cumin

Preparation

  • Sweet Potatoes

  • Tahini Sauce

Note from Ricardo

For a simpler variation, replace the tahini sauce with garlic mayonnaise or spiced sour cream. Use whatever you have on hand.

Personal Note

To help you with this recipe

RICARDO Chef’s Knife

RICARDO Chef’s Knife

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This chef’s knife was designed by RICARDO’s Test Kitchen staff. Its weight and ergonomic handle are perfectly balanced. The sharp blade provides perfect cuts, while its bevelled grooves ensure meat will not stick to it.

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