Pineapple Glazed Tempeh and Sweet Potatoes
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A tangy sweet & savory dish for when you’re feeling like eating something bright.
Ingredients
- 3 tbsp, Oil, avocado
- 3 Green Bell Peppers.
- 4 tbsp minced Shallots
- 1/2 tablespoon of Fresh Ginger
- 1 large Carrot
- 0.25 cup, Cornstarch + 1 tablespoon cornstarch
- juice of 1 lime , to taste
- 1 tsp Red pepper flakes
- 8 cloves of Garlic
- ½ teaspoon cloves
- 3 containers of plain Tempeh
- 16 fl oz Pineapple Juice
- 6 tbsps Reduced Sodium Soy Sauce
- .75 lbs of sweet potato
- 0.75 tsp Turmeric
- 1.50 tsp ground coriander
- 1.25 dry Jasmine Rice, prepared plain
- Pan spray
- Optional: If you like it spicy, add 1 teaspoon of chili garlic oil to your dish
- Cook your 1.25 cups of dry rice, making sure to salt to your liking.
- Preheat your oven to 400 degrees
- Cube your tempeh.
- In a medium pot, boil some water and add the tempeh. Reduce to simmer and cook for 25-30 minutes.
- Drain the tempeh and pour into a container with a lid. Toss with 4 tablespoons of soy sauce, turmeric and coriander, secure the lid and shake well until fully coated.
- Prepare a baking sheet with parchment paper
- Add the cornstarch to the container and shake again, until fully coated.
- Spread the tempeh out on the sheet and spray well with cooking spray. Bake until evenly browned, about 15-20.mins. (Alternatively, if you have an air fryer, you can place them in there and cook for 8-12 minutes on 400, shaking once in the middle to evenly toast)
- Chop your carrot into small pieces (I like them very small because I prefer my carrots super tender, if you like more of a bite you can cut them bigger). Chop your sweet potatoes into 1-2 inch cubes, I do not bother to remove the skin but if you prefer to do so, thats okay too.
- Mince your shallot and chop your bell peppers.
- Add your 3 tbsps of oil to a large saucepan and heat on medium-high. Add your green peppers and shallot and saute for about 10 minutes, until they are beginning to soften and brown. (if they begin to stick or burn, just add about ¼ cup of water to the pan)
- Mince your garlic and ginger.
- Add your ginger and garlic and cook for another minute. If using, add the chili garlic sauce now. Add the cloves, potatoes, carrots, 2 tablespoons soy sauce and pineapple juice. Bring to a boil and cook for 20-25 more minutes, or until your sweet potatoes and carrots are soft and to your liking. At the end of cooking, scoop out some cooking liquid and add the 1 tablespoon of cornstarch to the liquid, mix with a whisk, then pour back into the sweet potato mix, cooking for another minute or two, just until the liquid thickens.
- Stir in the lime juice and the pepper flakes and adjust salt to your taste, adding more soy sauce if desired. Mix in your tempeh, and serve with a side of fluffy white rice.
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