Roasted sweet potatoes are loaded with sweet and spicy BBQ tempeh and vegetables.
Course dinner, lunch, Side Dish
Cuisine American, gluten-free, vegan, vegetarian
Prep Time 10minutes
Cook Time 1hour
Total Time 1hour10minutes
Author Stephanie McKercher, RDN
4small sweet potatoes,cleaned
BBQ Tempeh Filling:
½cupdiced red onion
2cupsfinely chopped broccoli
1cupfrozen corn kernels
¾cuphot BBQ sauce(homemade or store-bought, see note)
Chopped green onion
Plain yogurt(dairy or dairy-free, see note)
Prepare the sweet potatoes:
Preheat oven to 450 degrees Fahrenheit. Spread sweet potatoes in a baking dish and place on the center rack of the oven. Bake 40 minutes, or until you can easily pierce the sweet potatoes with a fork.
Remove baking dish from the oven. Slice each sweet potato lengthwise about three-quarters of the way down, so that the bottom remains intact. Use a fork to loosen and mash some of the orange sweet potato flesh. Spread sliced sweet potatoes in the baking dish and return to the oven to bake 20 additional minutes, or until soft.
In the meantime, prepare the BBQ Tempeh Filling:
Heat grapeseed oil in a large skillet over medium heat. Stir in red onion and cook 3 minutes, or until translucent.
Stir in broccoli and corn and cook 3 minutes, or until corn is warm and broccoli turns bright green.
Use your hands to crumble the tempeh into small pieces and add it to the vegetable mixture in the skillet. Stir in BBQ sauce and cook on low 3 minutes, stirring often. Remove from heat and set aside until the sweet potatoes are cooked.
Remove baked sweet potatoes from the oven and use a fork to mash the sweet potatoes as needed to create space for the filling. Divide the filling between sweet potatoes by spooning a portion into the center of each.
Serve with green onions, chives, and plain yogurt if desired.
For a vegan variation, use vegan BBQ sauce and dairy-free yogurt alternative.For a gluten-free variation, use gluten-free BBQ sauce.Click here for a Homemade BBQ Sauce recipe.Store leftovers in an airtight container in the fridge for up to one week.
This recipe originally appeared on GratefulGrazer.com.