Tempeh Stuffed Sweet Potatoes

 

Serves: 4

Ingredients:

  • 4 medium sweet potatoes

  • 1 tablespoon extra-virgin olive oil

  • 1 (11.5-ounce) package Sweet Teriyaki Glaze Tempeh Kit, cut into 1-inch cubes

  • 1/2 cup vegan sour cream or vegan Greek-style yogurt

  • 1 lime, zested and juiced

  • 1/4 teaspoon kosher salt

  • 1 cup canned black beans, drained and rinsed

  • 1 cup corn kernels, thawed if frozen

  • 1 avocado, halved pitted peeled and sliced

  • 1/4 cup chopped fresh cilantro

  • 1 jalapeño, thinly sliced

Preparation:

  1. Preheat oven to 425°F. Pierce sweet potatoes several times with a fork and place on a rimmed baking sheet. Bake until fork-tender, about 40 to 50 minutes.

  2. When sweet potatoes are tender, let cool for 5 minutes. Cut a slit lengthwise down the center of each sweet potato, and gently open.

  3. Meanwhile, heat oil in a skillet over medium heat. Add tempeh, and cook, turning occasionally, until crispy, about 8 to 10 minutes. Brush with glaze during the last 2 minutes, turning to coat.

  4. Whisk together sour cream, lime juice, lime zest and salt in a small bowl until smooth.

  5. Divide tempeh, black beans and corn evenly among sweet potatoes. Top each with avocado, cilantro and jalapeño. Drizzle with lime crema, and serve immediately.