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!
- 4 medium sweet potatoes
- 1 teaspoon fresh grated ginger
- 2 garlic cloves, minced
- 2 tablespoons lime juice
- 2 tablespoons soy sauce
- 1 (8 ounce) package tempeh, diced (½ inch)
- 1 teaspoon canola oil, or high heat oil of choice
- 1 medium red bell pepper diced
- 3 tablespoons creamy almond butter
- 2 tablespoons lime juice
- 1 ½ teaspoons agave or maple syrup
- 1 tablespoon soy sauce
- 2 scallions, chopped
- Sriracha, or your favorite hot sauce
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Preheat the oven to 400°.
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Poke a few holes in each sweet potato with a knife.
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Place the potatoes on the oven rack and bake until they're easily pierced with a fork, 40-60 minutes, depending on size.
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Whisk all of the ingredients together in a small bowl.
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Taste-test and adjust any seasonings to your liking. Thin with water as needed.
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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.
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Heat the oil in a large skillet over medium-high heat.
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Add the tempeh and cook for about 10 minutes, flipping once or twice to get browning on multiple sides.
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Raise the heat to high and stir in the bell pepper.
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Stir-fry the mixture for about 2 minutes, until the peppers are tender-crisp.
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Cut each sweet potato open lengthwise and stuff with tempeh mixture. Top with almond butter sauce, scallions and sriracha. Serve.