We decided to do another recipe featuring tempeh. It’s a great protein source and does a good job soaking up delicious flavors. Read more about the benefits of tempeh and how it compares to tofu on our previous post. This is a quick recipe, especially if you prepare your tempeh in advance.
- Tempeh (8oz package, we used the Organic 3 grain blend from Trader Joes)
- Sweet Potato (3 medium sized)
- Onion (1, finely chopped)
- Garlic (4 cloves, minced)
- Cilantro (1 cup, finely chopped)
- Avocado (1, thin slices)
- Honey (1 teaspoon)
- Sriracha (2 teaspoon)
- Sesame oil (1 teaspoon)
- Soy sauce (1 teaspoon)
- Rice vinegar (1 teaspoon)
Recipe (serves 4)
- Tempeh can be bitter if its not cooked properly. Thinly slice the tempeh. We recommend steaming the tempeh for about 10-15 minutes, which is easy to do in an Instapot. This can be done in advance. Once the tempeh is cool, crumble into pieces for the hash.
- Wash the sweet potato and poke holes with fork. Preheat oven to 400 degrees. Cook sweet potatoes until soft/tender. Once cooked, let cool and slice into 1/2 inch cubes.
- Prepare the sauce by combining the honey, sriracha, sesame oil, soy sauce, and rice vinegar. If you like it spicier, add more sriracha. If you like it sweeter, add more honey.
- Heat 1 tablespoon of olive oil in a nonstick pan on medium heat. Add minced garlic and onion and cook for 4-5 minutes until softened. Then add the crumbled tempeh.
- Let cook for another 3-4 minutes. Turn the stove off and add the sweet potato and cilantro. Set a tablespoon of cilantro aside for garnish.
- To serve, place the hash in a bowl and top with thinly sliced avocado and garnish with some cilantro.