Sweet Potatoes Topped with Tempeh and Tahini Sauce

  • Preparation 20 MIN
    Cooking 35 MIN
  • Servings 4


Sweet Potatoes

Tahini Sauce


Sweet Potatoes

  1. With the rack in the middle position, preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
  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. 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. In a bowl, combine the herbs and shallot with the remaining oil and lemon juice.

Tahini Sauce

  1. In a bowl, combine all of the ingredients. Season with salt and pepper.
  2. Serve the potatoes on plates, cut sides up. Garnish with the tempeh mixture. Drizzle with the tahini sauce and garnish with the herb mixture.


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

To help you with this recipe

Chef’s Knife

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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Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.