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

Loaded Sweet Potatoes

with Charred Scallion Miso Butter & Five-Spice Tempeh

dinner

Chinese Summer Recipes Spring Recipes Winter Recipes Seasonal Menu Nut-Free High-Protein Gluten-Free Tempeh Root Vegetables Leafy Greens Fruit Dinner
SERVINGS
2
PREP & COOK TIME
35 min
CALORIES
730
FAT
28g
CARBOHYDRATES
99g
PROTEIN
30g

MAIN INGREDIENTS

  1. 2 sweet potatoes
  2. 4 scallions
  3. 1 orange
  4. 1 head romaine lettuce
  5. 3 tbsp vegan butter
  6. 2 tsp white miso paste
  7. 8 oz tempeh
  8. ¼ tsp Chinese five-spice
  9. 1 tbsp sesame oil
  10. 1 tbsp rice vinegar
  11. 6 oz precooked quinoa
  12. 2 tbsp + 2 tsp vegetable oil*
  13. Salt and pepper*
  14. *Not Included
  15. 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. Halve the sweet potatoes lengthwise and transfer to a baking sheet. Rub the potatoes with ½ 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 romaine 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 mixed. 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 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 with Chinese five-spice, 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

Make a small tear in the top of the quinoa bag and microwave for 1 minute. Use a fork to mash the roasted sweet potato flesh slightly. Spread some of the charred scallion butter onto the sweet potatoes and top with five-spice tempeh. Sprinkle with remaining sliced scallions. Serve with citrus salad and quinoa. Bon appétit!