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Loaded Sweet Potatoes

with Five-Spice Tempeh & Charred Scallion Miso Butter

dinner

Quick and Easy Seasonal Menu Spring Recipes Summer Recipes Gluten-Free High-Protein Fruit Leafy Greens Lettuce Orange Quinoa Root Vegetables Sweet Potato Tempeh Japanese Dinner
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
910
FAT
35g
CARBOHYDRATES
112g
PROTEIN
31g

MAIN INGREDIENTS

  1. 2 sweet potatoes
  2. ¾ quinoa
  3. 4 scallions
  4. 1 RomaCrunch® lettuce
  5. 1 orange
  6. 3 tbsp vegan butter
  7. 2 tsp white miso paste
  8. 8 oz tempeh
  9. ¼ tsp Chinese five-spice powder
  10. 1 tbsp sesame oil
  11. 1 tbsp rice vinegar
  12. 2 tbsp + 2 tsp vegetable oil*
  13. Salt and pepper*
  14. *Not included
  15. For full ingredient list, see Nutrition
Allergens: soy, tree nuts
Nutrition

TOOLS

  • Large nonstick skillet
  • Medium saucepan with lid
  • Baking sheet

INSTRUCTIONS

1
Roast the sweet potatoes

Preheat the oven to 425°F. Halve the sweet potatoes lengthwise and place on a baking sheet cut side down. Rub each half with ½ tsp vegetable oil and a sprinkle with a pinch of salt and pepper. Roast until tender, 20 to 25 minutes.

2
Cook the quinoa

Add the quinoa, 1¼ cups water, and a pinch of salt to a medium saucepan over high heat. Bring to a boil, reduce heat, cover, and simmer until water is absorbed and the spirals burst, 12 to 15 minutes.

3
Prepare the vegetables

Thinly slice the scallions. Roughly chop the 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.

4
Make the charred scallion miso butter

Add the butter and white miso paste to a medium bowl. Using the back of a fork, mash until combined. Heat 1 tsp vegetable oil in a large nonstick skillet over high heat. Add just half the sliced scallions. Cook until charred in spots, 2 to 3 minutes, and add to the bowl with the miso butter. Stir the charred scallion miso butter.

5
Crisp the tempeh

Crumble the tempeh. Return the skillet to medium-high heat with 2 tbsp vegetable oil. Add the crumbled tempeh and a pinch of salt and pepper. Cook, tossing occasionally, until crispy and browned in places, 5 to 7 minutes. Remove from heat and toss with the Chinese five-spice powder.

6
Serve

Add the sesame oil, rice vinegar, and a pinch of salt and pepper to the bowl with the orange and lettuce. Gently toss the citrus salad to evenly coat. Use a fork to slightly mash the sweet potato flesh. Spread the charred scallion miso butter on the roasted sweet potatoes and top with five-spice tempeh and remaining sliced scallions. Serve with the cooked quinoa and citrus salad. Tuck in!