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Sweet Potatoes with Tempeh and Apple Salad by David Huston
Ingredients
1 bunch green onions (diced)
½ C. roasted red peppers (diced)
8 oz. block finely crumbled tempeh
4 sweet potatoes (washed and halved lengthwise)
½ C. vegetable oil
1 crisp apple (cored and chopped)
1 T. lime juice
3 T. dried parsley
Salt and pepper to taste
Instructions
Preheat oven to 425 degrees. In a large oven proof skillet on medium-high heat add oil, onions, red peppers, and tempeh. Cook stirring occasionally for 9 minutes or until tempeh is golden brown. Using a fine sieve drain off liquid into a heat proof bowl.
Put tempeh mixture on a paper towel and season with salt and pepper.
In a large mixing bowl add sweet potatoes and coat with liquid (save remaining liquid), salt, and pepper. Place potatoes in skillet face side down and bake for 30 minutes or until potatoes are soft.
Meanwhile, in a mixing bowl add apples, lime juice, and add remaining liquid. Toss to coat. To serve Transfer potatoes on individual plates, and apple mixture on side. Top with tempeh mixture. Garnish with parsley, Serve hot.
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