This hearty winter sweet potato and Brussels sprout stir-fry is cooked up with flavorful, smoky, peppery tempeh and drenched in a tangy orange ginger sauce.
Course:
Entree
Cuisine:
American, Asian-Inspired
Servings: 4
Calories: 308 kcal
Author: Alissa
For the Marinated Tempeh
-
1
tbsp.
rice vinegar
-
1
tbsp.
soy sauce
-
1
tbsp.
maple syrup
-
½
tsp.
black pepper,
this is a lot of pepper, use less if you're not into it
-
½
tsp.
smoked paprika
-
½
tsp.
powdered ginger
-
1-8
oz.
package tempeh,
cut into ½ inch cubes
For the Orange-Ginger Sauce
-
½
cup
orange juice
-
2
tbsp.
soy sauce or tamari
-
2
tbsp.
maple syrup
-
3
garlic cloves,
minced
-
2
tsp.
freshly grated ginger
-
2
tsp.
cornstarch
-
1
tsp.
orange zest
For the Stir-Fry
-
2
tbsp.
vegetable oil,
divided
-
1
medium sweet potato,
peeled and diced
-
3
cups
Brussels sprouts,
halved
For Serving
-
sesame seeds
-
2
scallions,
chopped
-
cooked rice
Marinate the Tempeh
-
Stir rice vinegar, soy sauce, maple syrup, pepper, paprika and ginger together in a shallow dish. Add tempeh cubes and toss a few times to coat. Allow to marinate while you prep your other ingredients.
Make the Orange-Ginger Sauce
-
Stir all ingredients together in a small bowl. Set aside.
Make the Stir-Fry
-
Coat the bottom of a large skillet with 1 tablespoon of oil and place over medium heat. When oil is hot, add tempeh cubes and any excess marinade. Cook until browned, flipping once or twice, about 8 minutes. Remove from skillet and transfer to a plate.
-
Add remaining oil to skillet. When oil is hot, add sweet potato, cover and allow to cook until sweet potato cubes are softened but still a bit firmer than you'd want to eat them, about 5 minutes. Uncover and flip sweet potatoes once or twice during cooking. Raise heat to high and add Brussels sprouts to skillet. You can add a few more dashes of oil too if your skillet seems dry. Stir-fry until Brussels sprouts are tender-crisp and sweet potato is fork tender. Add tempeh back to skillet along with sauce. Cook just until sauce thickens and coats everything, about 1 minute.
Serve
-
Divide onto plates with rice. Sprinkle with sesame seeds and scallions.
Nutrition Facts
Sweet Potato & Brussels Sprout Stir-Fry with Smoky Black Pepper Tempeh
Amount Per Serving
Calories 308
Calories from Fat 124
% Daily Value*
Fat 13.8g21%
Saturated Fat 2.8g14%
Sodium 261mg11%
Potassium 786mg22%
Carbohydrates 34.7g12%
Fiber 4.2g17%
Sugar 15.1g17%
Protein 14.4g29%
Calcium 90mg9%
Iron 4.5mg25%
* Percent Daily Values are based on a 2000 calorie diet.