Description
A hearty and flavorful vegan dish featuring roasted sweet potatoes topped with BBQ tempeh, fresh vegetables, and a creamy dressing.
Ingredients
- 2 large sweet potatoes
- 1 block (8 oz) tempeh
- 1/2 cup BBQ sauce
- 1/2 avocado, sliced
- 1/4 cup red onion, diced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup vegan sour cream or tahini dressing
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- Wash and pierce sweet potatoes, then roast for 40-45 minutes until tender.
- Slice tempeh into thin strips and marinate in BBQ sauce for 10 minutes.
- Heat olive oil in a pan over medium heat and cook tempeh for 3-4 minutes per side.
- Slice open roasted sweet potatoes and top with BBQ tempeh, avocado, red onion, and cilantro.
- Drizzle with vegan sour cream or tahini dressing.
- Season with salt and pepper to taste.
Notes
- For extra crispiness, bake tempeh after pan-frying for 5 minutes.
- Substitute tempeh with chickpeas or tofu if preferred.
- Store leftovers in an airtight container for up to 2 days.
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Main Dish
- Method: Roasting, Pan-Frying
- Cuisine: American