Bbq Tempeh Stuffed Sweet Potatoes Recipes

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BBQ TEMPEH STUFFED SWEET POTATOES



BBQ Tempeh Stuffed Sweet Potatoes image

Hearty, flavorful, and incredibly satisfying, these stuffed sweet potatoes are 100% comfort food. Don't skip the avocado, it keeps the dish from becoming too sweet.

Provided by Brie Norris

Categories     Meatless Meals For Two

Time 35m

Number Of Ingredients 11

Shredded Cabbage, or Lettuce
Guacamole, or Avocado Slices
Fresh Cilantro
2 teaspoons Olive Oil
1/2 cup Chopped Onion
5 Mini Bell Peppers, or half a large Yellow, Orange or Red Bell Pepper
1 8-ounce package Tempeh
6 tablespoons Barbecue Sauce
2 Medium Sweet Potatoes, 7 ounces each
1 teaspoon Olive Oil
Salt and Pepper

Steps:

  • Preheat oven to 400°F. If using a toaster oven, select the BAKE setting and adjust the cooking rack to the bottom placement.
  • Slice sweet potatoes in half lengthwise and place on a baking sheet. Drizzle with oil and use your hands to rub oil onto the potatoes and pan.
  • Bake sweet potatoes (with interiors facing the pan) until they are fork-tender, about 25 to 30 minutes.
  • Remove tops and seeds from mini bell peppers, chop into 1/2-inch pieces.
  • Heat olive oil in a skillet over medium heat, add onion and bell pepper. Crumble tempeh into the pan. Cook, stirring occasionally until the vegetables have softened and the tempeh is browned in spots about 8 to 9 minutes.
  • Remove skillet from heat, add BBQ sauce. Stir well, taste, and adjust seasoning as desired.
  • Mash the flesh of the sweet potatoes with a fork, season with salt and pepper.
  • Top sweet potatoes with the tempeh mixture, red cabbage, guacamole (or avocado slices), and cilantro. Serve warm and enjoy!

Nutrition Facts : Calories 660 calories, Carbohydrate 101.7 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 18.5 grams fat, Fiber 17.7 grams fiber, Protein 23.4 grams protein, SaturatedFat 3.1 grams saturated fat, ServingSize 2 topped sweet potato halves, Sodium 967 milligrams sodium, Sugar 24.9 grams sugar

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