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Two Ginger Tempeh Stuffed Sweet Potatoes with Almond Butter Sauce on Plates with Forks
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5 from 6 votes

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!
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Entree
Cuisine: American, Asian-Inspired
Servings: 4
Calories: 402kcal
Author: Alissa

Ingredients

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 (½ 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 ½ teaspoons agave or maple syrup
  • 1 tablespoon soy sauce

To Serve

  • 2 scallions, chopped
  • Sriracha, or your favorite hot sauce

Instructions

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.

Nutrition

Serving: 1potato | Calories: 402kcal | Carbohydrates: 56.5g | Protein: 16.7g | Fat: 14.5g | Saturated Fat: 2g | Sodium: 699mg | Potassium: 1680mg | Fiber: 8.2g | Sugar: 4.9g | Calcium: 80mg | Iron: 5.2mg