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Roasted Sweet Potatoes with Tempeh

By Cole :: October 24, 2004 @ 12:28 PM

• 1 - 8 oz package soy tempeh, cut into bite-size chunks
• 1/4 cup reduced sodium tamari
• 1 TB mirin
• 1/2 tsp each granulated garlic and onion powder
• 1 tsp toasted sesame oil
• 1 TB canola oil
• 2 medium Jewel yams, cut into bite-size pieces (peeling is optional)
• 2 tsp organic extra virgin olive oil
• 1/8 tsp each ginger powder and cinnamon
• 2 TB minced parsley

Marinate the tempeh in tamari, mirin, garlic, onion, and sesame oil for 1/2 hour. Meanwhile, toss the yams with the olive oil, cinnamon, ginger, and 11/2 tablespoon marinade from the tempeh. Set the yams aside.

Preheat oven to 350°F.
Sauté the tempeh in 1 tablespoon canola oil over med-low heat, turning frequently until browned on all sides, about 5–8 minutes. Toss the tempeh with the yams and place in a 2 qt. casserole dish. Cover and bake for 30–35 minutes or until the yams are tender. Season to taste and garnish with parsley.

Per serving: 480 calories, 18g total fat (28%), 3g saturated fat (14%), 8g dietary fiber, 19g protein, 64g carbohydrate, 0mg cholesterol (0%), 750mg sodium (31%). Serves 2.

Notes: Generous servings, I always get 2 meals out of this.

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