Sweet Potato Deluxe is impressive looking dish, yet simple and cost effective. Not to mention flavorful and highly nutritious. Also enjoyable at anytime of the year.
Maybe some of you recall a recipe I made few months ago the LOADED SWEET POTATO FRIES that is very similar. Well, I decided to make a video, however, I decided to make it tiny bit different.
This dish is one of my favorites, mainly, because I love the combination of sweet potato and smoke tempeh. Also, because of it’s simplicity, yet, such a lovely presentation. Also, as I said before, I know that many people even vegans are not a bag fans of tempeh, which is truly unfortunate.
Not only because it is so versatile, but also, for its great nutritional value. I have a few recipes on my blog and they are all delicious, for example TEMPEH KEBABS and HIGH PROTEIN PIZZA. There more tempeh recipes on the way as well, but lets just focus on the Sweet Potato Deluxe for now.
Just make sure you make the dressing as well, because that gives this dish the final touch. It also makes kind of refreshing especially now during the summer season. Eventough I mentioned the Sweet Potato Deluxe is appropriate at anytime of year. You can just make a slight alternation by use fresh thyme instead of scallions. That is what I used for the LOADED SWEET POTATO FRIES in November.
Thank you so much for visiting and let me know what do you think about this recipe. Please make sure you check the video and subscribe to my YouTube channel. I would really appreciate it. I wish you a wonderful week.
SWEET POTATO DELUXE
Equipment
- food processor or manual dough blender, brush, parchment paper, baking pan
Ingredients
- 2 sweet potatoes medium size
- 1 tbsp grape seed oil or oil of your choice
- Himalayan pink salt to taste
- Garlic powder to taste
- 250 g tempeh 1 package
- 2 tbsp Bragg aminos
- 2 tsp garlic powder
- Himalayan pink salt to taste
- Black pepper to taste
- ½ tbsp smoke liquid
- 3 tbsp grape seed oil or oil of your choice
- DRESSING
- ½ cup of vegan mayo I use Vegenaise
- 1 tbsp lemon juice
- 1 tbsp organic yellow mustard or mustard of your choice
- 1 tbsp nutritional yeast
- 1 tsp garlic powder
- Himalayan pink slat to taste
- Blend all thoroughly in a bowl until smooth.
Instructions
- Preheat the oven to 400F, 200C
- Scrub your potatoes, trim the ends and cut in half lengthwise.
- Brush with oil, sprinkle with salt and garlic powder and place into a baking pan lined with parchment paper.
- Bake for 40minutes.
- In the meantime, cut tempeh into a wedges and brake them into smaller pieces.
- Now you can either grind them in a food processor, or with a pastry cutter in a bowl, until you get ground like texture.
- When ready, add all the remaining spices starting with Brag aminos and mix thoroughly.
- Heat oil in frying pan and sauté until golden brown.
- Take potatoes our of the oven and apply portion of tempeh ground on each half.
- Top with steamed broccoli or other veggies of your chaise and drizzle with dressing. Sprinkle with scallions or other herbs of your choice.
