BBQ Tempeh Loaded Sweet Potatoes
Ingredients
The sweet potatoes
The BBQ tempeh filling
-
2
tablespoons
grapeseed oil
-
½
cup
diced red onion
-
2
cups
finely chopped broccoli
-
1
cup
frozen corn kernels
-
1
8-ounce block
tempeh
-
¾
cup
hot BBQ sauce
Optional garnishes
-
to taste
chopped green onion
-
to taste
chopped chives
-
to taste
plain yogurt (dairy or dairy-free)
Instructions
- Preheat the oven to 450°F and bake the sweet potatoes for 40 minutes until tender.
- Slice each sweet potato lengthwise, leaving the bottom intact, and mash the flesh slightly.
- Return the sweet potatoes to the oven for an additional 20 minutes.
- In a skillet, heat grapeseed oil and sauté diced red onion until translucent.
- Add broccoli and corn to the skillet and cook until warm.
- Crumble the tempeh into the skillet and stir in BBQ sauce, cooking for a few minutes.
- Remove the sweet potatoes from the oven and mash the flesh to create space for filling.
- Spoon the BBQ tempeh mixture into each sweet potato and serve with optional garnishes.
Nutrition Facts (estimated)
Servings
4
Calories
350
Total fat
14g
Total carbohydrates
45g
Total protein
14g
Sodium
500mg
Cholesterol
0mg
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