Loaded Sweet Potatoes
with Five-Spice Tempeh & Charred Scallion Miso Butter
- 2 sweet potatoes
- ¾ quinoa
- 4 scallions
- 1 RomaCrunch® lettuce
- 1 orange
- 3 tbsp vegan butter
- 2 tsp white miso paste
- 8 oz tempeh
- ¼ tsp Chinese five-spice powder
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 2 tbsp + 2 tsp vegetable oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition
- Large nonstick skillet
- Medium saucepan with lid
- Baking sheet
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.
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.
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.
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.
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.
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!