Loaded Sweet Potatoes
with Charred Scallion Miso Butter & Five-Spice TempehGET RECIPES DELIVERED
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- 2 sweet potatoes
- 4 scallions
- 1 package tempeh
- 1 navel orange
- 4 oz baby spinach
- 3 tbsp vegan butter
- 1 tbsp white miso paste
- ¼ tsp Chinese five-spice
- 1 tbsp sesame oil
- 1 tbpsp rice vinegar
- 2 tbsp + 2 tsp vegetable oil*
- Salt and pepper*
- *Not Included
- For full ingredient list, see Nutrition
- Baking sheet
- Large nonstick skillet
Roast the sweet potatoes
Preheat the oven to 425°F. Using a fork, poke holes all over the sweet potatoes. Halve the potatoes lengthwise and transfer to a baking sheet. Rub the potatoes with 1/2 tsp vegetable oil each and a pinch of salt and pepper. Roast, cut side down, until tender, about 25 to 30 minutes.
Prepare the produce
Thinly slice the scallions. Roughly chop the Roma crunch lettuce. Supreme the orange by trimming both ends and cutting away the peel and pith. Working over a large bowl, use your knife to cut out just the flesh segments. Add the chopped lettuce to the bowl with the orange.
Make the charred scallion miso butter
In a medium bowl, combine the butter and white miso paste. Using the back of a fork, mash until well combined. Place a large nonstick skillet over high heat with 1 tsp vegetable oil. Once hot, add just half the sliced scallions. Cook until charred in spots, about 2 to 3 minutes, then transfer to the bowl with the miso butter. Stir the charred scallion miso butter to combine and set aside.
Crisp the tempeh
Crumble the tempeh with your hands. Return the skillet to medium-high heat with 2 tbsp vegetable oil. Once hot, add the crumbled tempeh and a pinch of salt and pepper. Cook, tossing occasionally, until browned in places and crispy, about 4 to 7 minutes. Remove from heat, sprinkle Chinese five-spice over the tempeh, and toss to coat evenly.
Make the citrus salad
Add the sesame oil, rice vinegar, and a pinch of salt and pepper to the bowl with the chopped lettuce. Gently toss the citrus salad to coat evenly.
Use a fork to mash the sweet potato flesh slightly. Spread some of the charred scallion butter onto the roasted sweet potatoes and top with five-spice tempeh and remaining sliced scallions. Serve with the citrus salad. Enjoy!