Juicy baked sweet potatoes are stuffed with an Asian-inspired gingery tempeh stir-fry and smothered in luscious almond butter sauce to make this vegan meal that’s both scrumptious and super easy to whip up!
Can we take a break from all the Thanksgiving recipes for a moment? Today I’ve got some sweet potatoes for you all, but Thanksgiving sweet potatoes these are not. In fact, I won’t be sharing any Thanksgiving sweet potato recipes this year because after multiple failed attempts at what I thought would be the best sweet potato side dish ever, I gave up.
And I turned to a tried and true sweet potato main dish. (Which you actually could make for Thanksgiving if you’re adventurous!)
I promise I’ll be back soon with yet another holiday dish, but in the meantime, I’m sharing this because I’m guessing you all need something for dinner on normal days, right? Thought so!
This is actually an old favorite from the early days of this blog. I loved this recipe so much! But it didn’t get a ton of attention. I’m hoping the recipe gets a little more love this time around.
This one is also really easy, which makes it great for this time of year when we’re all probably getting a little sick of cooking.
Here’s how it works: bake up some sweet potatoes, and while they bake, stir together a simple sauce and cook up a simple stir-fry that gets stuffed into those sweet potatoes.
Starty by mixing up some seasonings. Brown the tempeh in a skillet for a few minutes, then add the seasonings and diced bell pepper. Stir-fry for a couple of minutes, and it’s done!
When the potatoes are done, stuff them with the tempeh mixture, drizzle with almond butter sauce, and sprinkle with scallions. Devour.
Tips for Making Awesome Tempeh Stuffed Sweet Potatoes
- I really prefer my sweet potatoes baked, but feel free to microwave them if you need to save time.
- Switch things up by making this with peanut sauce instead of almond butter sauce. Just swap out the almond butter in the recipe with peanut butter!
- Feel free also to switch up the veggies. I really like the sweetness of red bell pepper in this, but just about any stir-fryable veggie will work.
- To keep this recipe gluten-free, substitute gluten-free tamari for the soy sauce.
Ginger Tempeh Stuffed Sweet Potatoes with Almond Butter Sauce
Juicy baked sweet potatoes are stuffed with an Asian-inspired gingery tempeh stir-fry and smothered in luscious almond butter sauce to make this vegan meal that's both scrumptious and super easy to whip up!
For the Sweet Potatoes
- 4 medium sweet potatoes
For the Ginger Tempeh
- 1 teaspoon fresh grated ginger
- 2 garlic cloves, minced
- 2 tablespoons lime juice
- 2 tablespoons soy sauce
- 1 (8 ounce) package tempeh, diced (1/2 inch)
- 1 teaspoon canola oil, or high heat oil of choice
- 1 medium red bell pepper diced
For the Almond Butter Sauce
- 3 tablespoons creamy almond butter
- 2 tablespoons lime juice
- 1 1/2 teaspoons agave or maple syrup
- 1 tablespoon soy sauce
- 2 scallions, chopped
- Sriracha, or your favorite hot sauce
Bake the Potatoes
Preheat the oven to 400°.
Poke a few holes in each sweet potato with a knife.
Place the potatoes on the oven rack and bake until they're easily pierced with a fork, 40-60 minutes, depending on size.
Make the Almond Butter Sauce
Whisk all of the ingredients together in a small bowl.
Taste-test and adjust any seasonings to your liking. Thin with water as needed.
Make the Ginger Tempeh
When your sweet potatoes have about 10 minutes left to bake, stir the ginger, garlic, lime juice and soy sauce together in a medium bowl. Add the tempeh cubes and toss to coat.
Heat the oil in a large skillet over medium-high heat.
Add the tempeh and cook for about 10 minutes, flipping once or twice to get browning on multiple sides.
Raise the heat to high and stir in the bell pepper.
Stir-fry the mixture for about 2 minutes, until the peppers are tender-crisp.
Stuff the Sweet Potatoes
Cut each sweet potato open lengthwise and stuff with tempeh mixture. Top with almond butter sauce, scallions and sriracha. Serve.