Thai Tempeh Loaded Sweet Potatoes

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So some versions of a loaded sweet potato almost always makes onto the menu monthly.

Usually, it is some version of Tex-Mex flavors, or Mediterranean. But I decided to think outside of the box and go a little bit more global.

Thailand, specifically. So this version had some tempeh, tons of herbs, and a delcious tahini-almond butter (instead of peanut butter) dressing.

Probably the best version I’ve made to date, even if it doesn’t look the prettiest!

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Thai Tempeh Loaded Sweet Potatoes

Cook and Prep Time: 50 minutes

Serves: 4

You Need

• 4 Sweet Potatoes, whole
• 1 Yellow Onion, diced
• 4-5 cloves Garlic, minced
• 2 8oz. packages Tempeh
• 1 head Broccoli, chopped into florets
• 1 Avocado, sliced, for garnish
• 1 tbsp. Fresh Ginger, minced
• 1 tbsp. Tamari
• Cilantro, for garnish
• Chopped Scallions, for garnish
• Chopped Cilantro, for garnish
• Roasted Cashews for garnish
• Sriracha, for garnish
• Lime Wedge, for garnish
• Olive Oil
• Salt, to taste
• Black Pepper, to taste

For the Dressing

• 1 tbsp. Tahini
• 2 tbsp. Almond Butter, or other nut butter
• 1 tbsp. Ginger, minced
• ½ tbsp. Coconut Nectar
• 1 tbsp. Tamari
• 1 Lime, juiced
• 1 tbsp. Sriracha (optional)
• 1 clove Garlic, minced
• 1 tbsp. Sesame Oil
• Water, as needed
• Salt, to taste
• Black Pepper, to taste

DIRECTIONS

1. Preheat oven to 400˚F.  Line 1 baking tray.  Rinse and chop the produce accordingly.
2. With a fork, poke holes in the sweet potatoes all over the skin.  Place the potatoes on the baking tray.  Coat the skin of each of the potatoes with ½ tsp. olive oil, and sprinkle with a pinch of salt.  Once the oven is hot, place the potatoes in the oven, and allow them to cook for 45 minutes, until they are able to be easily cut with a knife.
3. Make the dressing.  Combine all ingredients in a blender, and pulse until smooth. Set aside for serving.
4. Make the filling.  Set a large skillet to medium heat.  Once hot, add 1 tbsp. olive oil or vegetable stock.  Then, add garlic, ginger, and onion.  Cook until onion is translucent, stirring occasionally, 3-4 minutes.  Add tempeh, and cook for 1-2 minutes more.  Then add broccoli, and cook until tender, 1-2 minutes.  Season with tamari, salt, and pepper.  Remove from heat until ready to serve.
5. Cut a potato down the middle.  Add about 1 cup of filling to the potato.  Garnish with any (or all) of the listed choices above.  Enjoy!