04/14/2025Tofu, legumes and seitan - Bowls and salads - Main courses
Quick roasted sweet potato with buffalo tempeh
Servings
2
Ingredients
Cups
- -sweet potato 2
- -tempeh 240 (g)
- -neutral oil 1 (tbsp)
- -soy sauce or tamari 3 (tbsp)
- -kale 4 (stalk)
- -apple cider vinegar 3 (tbsp)
- -flaxseed oil 3 (tbsp)
- -turmeric powder 1 (tsp)
- -ginger powder 0.5 (tsp)
- -buffalo sauce 4 (tbsp)
- -pumpkin seeds 3 (tbsp)
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Steps
- Preheat the oven to 205°C (400°F). Wash the sweet potatoes and prick them all over with a fork. Place them in an oven-safe dish and bake for 35 minutes.
- Boil the tempeh in a saucepan of water to remove its bitterness, then drain it.
- Cut the tempeh into sticks. In a pan, heat the neutral oil and brown the tempeh on all sides for about 10 minutes. Deglaze with soy sauce and remove from heat.
- Tear the kale leaves into small pieces, removing the thickest stems, and massage the leaves to soften them.
- Make the dressing: mix the flaxseed oil, balsamic vinegar, turmeric, ginger, salt, and pepper.
- Serve the sweet potatoes on plates, cutting them open. Top with the buffalo tempeh, then add the kale with the dressing and pumpkin seeds.
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Quick roasted sweet potato with buffalo tempeh
For: 2 serv.Difficulty: EasyPreparation: 5 minCooking: 35 min
Ingredients
- -sweet potato 2
- -tempeh 240 (g)
- -neutral oil 1 (tbsp)
- -soy sauce or tamari 3 (tbsp)
- -kale 4 (stalk)
- -apple cider vinegar 3 (tbsp)
- -flaxseed oil 3 (tbsp)
- -turmeric powder 1 (tsp)
- -ginger powder 0.5 (tsp)
- -buffalo sauce 4 (tbsp)
- -pumpkin seeds 3 (tbsp)
Steps
Steps
- Preheat the oven to 205°C (400°F). Wash the sweet potatoes and prick them all over with a fork. Place them in an oven-safe dish and bake for 35 minutes.
- Boil the tempeh in a saucepan of water to remove its bitterness, then drain it.
- Cut the tempeh into sticks. In a pan, heat the neutral oil and brown the tempeh on all sides for about 10 minutes. Deglaze with soy sauce and remove from heat.
- Tear the kale leaves into small pieces, removing the thickest stems, and massage the leaves to soften them.
- Make the dressing: mix the flaxseed oil, balsamic vinegar, turmeric, ginger, salt, and pepper.
- Serve the sweet potatoes on plates, cutting them open. Top with the buffalo tempeh, then add the kale with the dressing and pumpkin seeds.