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5 from 5 votes
Two Ginger Tempeh Stuffed Sweet Potatoes with Almond Butter Sauce on Plates with Forks
Ginger Tempeh Stuffed Sweet Potatoes with Almond Butter Sauce
Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
 

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!

Course: Entree
Cuisine: American, Asian-Inspired
Keyword: almond butter, sweet potatoes, tempeh
Servings: 4
Calories: 402 kcal
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 (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
To Serve
  • 2 scallions, chopped
  • Sriracha, or your favorite hot sauce
Instructions
Bake the Potatoes
  1. Preheat the oven to 400°.

  2. Poke a few holes in each sweet potato with a knife.
  3. 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
  1. Whisk all of the ingredients together in a small bowl. 

  2. Taste-test and adjust any seasonings to your liking. Thin with water as needed.

Make the Ginger Tempeh
  1. 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.

  2. Heat the oil in a large skillet over medium-high heat.

  3. Add the tempeh and cook for about 10 minutes, flipping once or twice to get browning on multiple sides.

  4. Raise the heat to high and stir in the bell pepper.

  5. Stir-fry the mixture for about 2 minutes, until the peppers are tender-crisp.

Stuff the Sweet Potatoes
  1. Cut each sweet potato open lengthwise and stuff with tempeh mixture. Top with almond butter sauce, scallions and sriracha. Serve.

Nutrition Facts
Ginger Tempeh Stuffed Sweet Potatoes with Almond Butter Sauce
Amount Per Serving (1 potato)
Calories 402 Calories from Fat 131
% Daily Value*
Fat 14.5g22%
Saturated Fat 2g10%
Sodium 699mg29%
Potassium 1680mg48%
Carbohydrates 56.5g19%
Fiber 8.2g33%
Sugar 4.9g5%
Protein 16.7g33%
Calcium 80mg8%
Iron 5.2mg29%
* Percent Daily Values are based on a 2000 calorie diet.