04/14/2025Tofu, legumes and seitan - Bowls and salads - Main courses

Quick roasted sweet potato with buffalo tempeh

Name: Quick roasted sweet potato with buffalo tempeh
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 2 serv.
Cuisine: Vegan
Ingredients: 2 sweet potato; 240 g tempeh; 1 tbsp neutral oil; 3 tbsp soy sauce or tamari; 4 stalk kale; 3 tbsp apple cider vinegar; 3 tbsp flaxseed oil; 1 tsp turmeric powder; 0.5 tsp ginger powder; 4 tbsp buffalo sauce; 3 tbsp pumpkin seeds

Gluten-free Autumn / Winter Blender-free

For: 2 serv.Difficulty: EasyPreparation: 5 minCooking: 35 min

I wanted to show you what I’ve actually been eating lately when I’m not filming recipes 😅 My lazy evening meal, when I have nothing prepped. As you might know, I’ve been trying to eat anti-inflammatory foods to see how it affects my intestinal pain linked to PMS (and/or endometriosis). So this recipe is my go-to trio: sweet potato, tempeh, and kale — I honestly eat these three all the time haha! Sometimes in different ways, like chopped and roasted sweet potatoes…

I also add typically anti-inflammatory seasonings: a turmeric-ginger vinaigrette, flaxseed oil for omega-3s, and pumpkin seeds.

Servings

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.