Loaded 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.

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.

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.

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.

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.

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!