Sweet Potatoes Topped with Tempeh and Tahini Sauce

Sweet Potatoes Topped with Tempeh and Tahini Sauce

  • Preparation 20 min
  • Cooking 35 min
  • Servings 4
  • Vegan
  • Vegetarian

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