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Roasted Sweet Potatoes with Tempeh
- 1/4 cup low-sodium tamari
- 1 tablespoon mirin (sweet Japanese cooking wine)
- 1/2 teaspoon granulated garlic or garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon toasted sesame oil
- 1 (8.0-ounce) package tempeh, cut into bite-size chunks
- 2 medium sweet potatoes (about 2 pounds), peeled and cut into bite-size pieces
- 2 teaspoons extra-virgin olive oil
- 1/8 teaspoon ground ginger
- 1/8 teaspoon ground cinnamon
- 1 tablespoon canola oil
- 1/4 teaspoon fine sea salt
- 2 tablespoons finely chopped fresh parsley
- 1/4 teaspoon ground black pepper
Put tamari, mirin, granulated garlic, onion powder and sesame oil into a wide, shallow dish and stir to combine.
Add tempeh, toss to coat, cover and set aside to marinate for 30 minutes.
Meanwhile, toss sweet potatoes with olive oil, ginger, cinnamon and 1 1/2 tablespoons of the marinade from the tempeh; set aside.
Preheat the oven to 350°F.
Heat canola oil in a large skillet over medium heat.
Drain tempeh and transfer to the skillet and cook, turning frequently, until golden brown, 5 to 7 minutes.
Transfer to a 2-quart baking dish, toss with sweet potatoes, salt and pepper then cover with foil and bake until sweet potatoes are tender, 30 to 35 minutes.
Garnish with parsley and serve.
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- 1/4 cup low-sodium tamari
- 1 tablespoon mirin (sweet Japanese cooking wine)
- 1/2 teaspoon granulated garlic or garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon toasted sesame oil
- 1 (8.0-ounce) package tempeh, cut into bite-size chunks
- 2 medium sweet potatoes (about 2 pounds), peeled and cut into bite-size pieces
- 2 teaspoons extra-virgin olive oil
- 1/8 teaspoon ground ginger
- 1/8 teaspoon ground cinnamon
- 1 tablespoon canola oil
- 1/4 teaspoon fine sea salt
- 2 tablespoons finely chopped fresh parsley
- 1/4 teaspoon ground black pepper