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Loaded Sweet Potatoes

with Five-Spice Tempeh & Charred Scallion Miso Butter

dinner

Winter Recipes Quick and Easy Seasonal Menu Spring Recipes Summer Recipes Gluten-Free High-Protein 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 cup quinoa
  3. 4 scallions
  4. 1 head baby romaine 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 nut
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 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 the water is absorbed and spirals burst, 12 to 15 minutes.

3
Prepare the vegetables

Thinly slice the scallions. Roughly chop the baby romaine lettuce. Supreme the orange by trimming both ends and cutting off the peel and pith. Working over a large bowl, use your knife to cut out just the flesh segments. Add chopped baby romaine 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 and mash until combined. Heat 1 tsp vegetable oil in a large nonstick skillet over high heat. Add just half the sliced scallion and cook until charred in spots, 2 to 3 minutes. Add charred scallion to the bowl with the miso butter and stir the charred scallion miso butter.

5
Crisp the tempeh

Crumble the tempeh. Return skillet to medium-high heat with 2 tbsp vegetable oil. Add crumbled tempeh and a pinch of salt and pepper. Cook 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. 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 scallion. Serve with the cooked quinoa and citrus salad. Tuck in!