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5 from 2 votes
Plate of Stir-Fry and Rice with Chopsticks on the Side, Skillet the Background
Sweet Potato & Brussels Sprout Stir-Fry with Smoky Black Pepper Tempeh
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
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
  1. 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
  1. Stir all ingredients together in a small bowl. Set aside.
Make the Stir-Fry
  1. 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.
  2. 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.
  1. Divide onto plates with rice. Sprinkle with sesame seeds and scallions.
Recipe Notes

Inspired by this 15-Minute Brussels Sprout & Tempeh Stir-Fry from In Pursuit of More.

Nutrition information does not include rice.

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.