Loaded Sweet Potatoes with Charred Scallion Miso Butter & Five-Spice Tempeh

Loaded Sweet Potatoes

with Charred Scallion Miso Butter & Five-Spice Tempeh

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dinner

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SERVINGS
2
PREP & COOK TIME
35 min
CALORIES
590
FAT
26g
CARBOHYDRATES
88g
PROTEIN
26g

MAIN INGREDIENTS

  1. 2 sweet potatoes
  2. 4 scallions
  3. 1 package tempeh
  4. 1 navel orange
  5. 4 oz baby spinach
  6. 3 tbsp vegan butter
  7. 1 tbsp white miso paste
  8. ¼ tsp Chinese five-spice
  9. 1 tbsp sesame oil
  10. 1 tbpsp rice vinegar
  11. 2 tbsp + 2 tsp vegetable oil*
  12. Salt and pepper*
  13. *Not Included
  14. For full ingredient list, see Nutrition
Allergens: soy
Nutrition

TOOLS

  • Baking sheet
  • Large nonstick skillet

INSTRUCTIONS

1
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.
2
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.
3
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.
4
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.
5
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.
6
Serve
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!