Loaded 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.

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.

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.

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.

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.

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!