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Loaded Vegan Sweet Potato with Tempeh Bacon and Roasted Vegetables
Created by: Howcan Team
Ingredients
- 4 medium sweet potatoes
- 8 oz tempeh, sliced into thin strips
- 2 tbsp soy sauce
- 1 tbsp maple syrup
- 1 tsp liquid smoke
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp black pepper
- 2 tbsp olive oil
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 red onion, sliced
- 2 cups broccoli florets
- 1 tbsp balsamic vinegar
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Wash and scrub the sweet potatoes, then pierce them with a fork a few times. Place them on a baking sheet and bake for 45-60 minutes, or until tender.
- While the sweet potatoes are baking, prepare the tempeh bacon. In a small bowl, whisk together the soy sauce, maple syrup, liquid smoke, smoked paprika, garlic powder, onion powder, and black pepper. Add the tempeh strips to the bowl and toss to coat. Let marinate for 10 minutes.
- Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the marinated tempeh strips and cook for 3-4 minutes on each side, until crispy and browned. Remove from the skillet and set aside.
- In a large bowl, toss the sliced bell peppers, red onion, and broccoli with the remaining 1 tablespoon of olive oil, balsamic vinegar, salt, and pepper. Spread the vegetables on a baking sheet and roast in the oven for 20-25 minutes, or until tender and slightly caramelized.
- Once the sweet potatoes are done, remove them from the oven and let them cool for a few minutes. Slice each sweet potato lengthwise and fluff the insides with a fork. Top each sweet potato with the tempeh bacon and serve with the roasted vegetables.
- Enjoy your loaded vegan sweet potatoes with tempeh bacon and roasted vegetables!
The Loaded Vegan Sweet Potato with Tempeh Bacon is a modern twist on a classic comfort food. This dish originated in the vibrant plant-based food scene, gaining popularity in cities like Portland, Oregon and Los Angeles, California. The sweet potato is baked to perfection and then topped with savory tempeh bacon, creating a smoky and satisfying flavor profile. The side of roasted vegetables adds a delightful crunch and a burst of color to the dish. Chefs across the country have put their own spin on this recipe, incorporating unique seasonings and sauces to elevate the flavors. For the best version of this dish, look for restaurants that prioritize fresh, high-quality ingredients and skillful preparation. The key to nailing this dish lies in achieving the perfect balance of sweet, savory, and smoky flavors, making it a must-try for vegans and non-vegans alike.
60 min
4
350 calories
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