Loaded Sweet Potatoes with Tempeh and Kale
Ingredients:
- 2 sweet potatoes, scrubbed clean and pierced several times with a fork
- Half of an 8-ounce (227-g) package of tempeh, cut into small cubes
- 2 Tbsp tamari
- 1 Tbsp maple syrup
- 1/4 tsp liquid smoke (optional)
- 2 Tbsp olive oil
- 1 yellow onion, chopped
- 1 red bell pepper, chopped
- 2 garlic cloves, minced
- 3 kale leaves, stems removed and leaves torn or chopped into pieces (about 3 cups or 63 g)
- 1/2 cup (120 ml) low-sodium vegetable broth
- 1/2 tsp salt
- Small pinch of black pepper
- 1 tsp smoked paprika
- 1 tsp apple cider vinegar
Instructions:
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Read through recipe and put all ingredients in your work area before starting your prep.
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Preheat oven to 400°F (205°C). On a baking sheet lined with parchment paper or a nonstick baking mat, place sweet potatoes. Bake for 1 hour, or until tender and cooked throughout. Remove from oven and set aside.
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While the potatoes are baking, inside a medium pot filled with 2 cups (480 ml) of water, set up a steamer basket. Bring the water to a simmer. Place tempeh inside the steamer basket. Cover and let steam for 10 minutes. Remove tempeh and place in a shallow bowl and break up slightly with a fork. Add tamari, maple syrup and liquid smoke (if using), and gently stir until all of the tempeh is coated.
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In a large pan, heat oil over medium-high heat and add onion and bell pepper. Cook, stirring frequently, until onion is translucent and bell pepper is softened, about 5–7 minutes. Add garlic, kale, broth, salt, black pepper and paprika, and cook an additional 2 minutes, or until kale is tender. Add in tempeh and stir until combined. Remove from heat and add vinegar and additional salt to taste, if necessary.
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Split the sweet potatoes in half. Scoop the tempeh-vegetable mixture evenly over all 4 halves (about 1 cup or 240 ml tempeh-vegetable mixture per half) and serve hot.
Notes:
Simplify this recipe: Use pre-peeled whole garlic cloves, and 3 cups (63 g) pre-chopped fresh or frozen kale instead of chopping the whole leaves.Nutrition Information Per Serving:
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