BBQ Tempeh Stuffed Sweet Potatoes Recipe

Brie Norris | Toaster Oven Love

Made with creamy baked sweet potatoes and hearty tempeh, these BBQ Tempeh Stuffed Sweet Potatoes are a quick and easy weeknight dinner for two. Ready in just 35 minutes!

It’s hard to go wrong with sweet potatoes - I mean you can smother them in refried beans for a plate of healthy sweet potato nachos. Or mash one up with cinnamon, stuff it in pie crust, and bake flaky sweet potato hand pies.

Right now, these vegetarian BBQ Tempeh Stuffed Sweet Potatoes are my favorite way to enjoy this tasty tuber. They have plenty of protein, are packed with flavor (the tempeh filling tastes like takeout!) and are super easy to throw together.

BBQ Tempeh Stuffed Sweet Potatoes Photo

Here’s what you’ll need to make these loaded sweet potatoes:

  • Red or orange sweet potatoes work best in this recipe (some stores call them yams).
  • Tempeh? It’s a cake of fermented soy and grains. Don’t focus too much on that previous sentence, just know it’s got a nutty flavor, toothy texture, and tastes DELICIOUS coated in BBQ sauce.
  • Speaking of BBQ sauce, we like the Sriracha Garlic variety from Trader Joe’s. It’s the perfect blend of spicy, tangy, and sweet.
  • Bell pepper, onion, and shredded cabbage for some crunchy healthy goodness.
  • Lastly, guacamole or mashed avocado. Just a little bit keeps the dish from being overly sweet.
BBQ Tempeh Stuffed Sweet Potatoes Picture

Looking over the ingredients and steps, the recipe may feel a little intimidating at first. This crazy popular recipe for spaghetti squash burrito bowls has the same effect.

Trust me, once you start cooking you’ll see it’s EASIER than it looks!

BBQ Tempeh Stuffed Sweet Potatoes Pic

How To Make BBQ Tempeh Stuffed Sweet Potatoes

STEP ONE: Get Your Sweet Potatoes Baking

This recipe uses our go-to method for making quick baked sweet potatoes.

First, slice your sweet potato in half lengthwise. Lightly oil the halves, place them face down on a baking sheet and toss the pan in a 400°F oven or toaster oven.

About 25 minutes later (larger potatoes will take a few minutes longer) you’ve got baked sweet potato halves that are fork tender and ready to be topped.

BBQ Tempeh Stuffed Sweet Potatoes Image

STEP 2: Make Your Filling

While the sweet potatoes bake, chop your veggies and prep the tempeh. I like to crumble the tempeh into thicker chunks but if you prefer a finer crumble that’ll work too.

Pour a little oil in a skillet over medium heat, add the chopped onion, peppers, and tempeh. Once the veggies soften and the tempeh is browned (that should take about 8 or 9 minutes) it’s time to add the sauce.

To keep the barbeque sauce from sputtering all over your stovetop you’ll want to remove the pan from the heat before stirring it in.

STEP 3: Put It All Together

Mash the sweet potato flesh down a bit with a fork and season with salt and pepper. Then, pile on the tempeh filling. Top with lots of crisp shredded cabbage (or lettuce), a dollop of creamy guacamole and dig in!

BBQ Tempeh Stuffed Sweet Potatoes Recipe

    2 Servings

Ingredients

For the Sweet Potatoes:
  • 2 Sweet Potatoes, 8 ounces each
  • 1 teaspoon Olive Oil
  • Salt and Pepper
For the BBQ Tempeh Filling:
  • 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
For Serving:
  • Shredded Cabbage, or Lettuce
  • Guacamole
  • Fresh Cilantro

Directions

Bake the Sweet Potatoes:

  1. Adjust the cooking rack in your toaster oven to the bottom placement and preheat to 400°F on the “BAKE” setting.
  2. 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.
  3. Bake sweet potatoes (with interiors facing the pan) until they are fork tender, about 25 to 30 minutes.

Make the Filling:

  1. Remove tops and seeds from mini bell peppers, chop into 1/2-inch pieces.
  2. 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.
  3. Remove skillet from heat, add BBQ sauce. Stir well, taste, and adjust seasoning as desired.

Assembly:

  1. Mash the flesh of the sweet potatoes with a fork, season with salt and pepper. Top with tempeh mixture, red cabbage, guacamole, and cilantro. Serve warm and enjoy!

 

Notes

  • Convection Adjustments: Bake sweet potatoes at 400°F but begin checking for doneness after 20 minutes, adding more time as needed.

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Cooking Method:
Baked
Category:
Peppers
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Related Recipes:
Toaster Oven Cooking Recipes, Baked Recipes, Sweet Potato Recipes, Onion Recipes, Pepper Recipes, Easy Dinner Recipes, Dinners for Two Recipes, Sheet Pan Dinner Recipes, Gluten Free Dinner Recipes, Vegetarian Recipes
Recipe Yields:
2 servings
Prep Time:
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Total Time:
Related Post:
Published:
Author: Brie Norris
Recipe Yields: 2 servings
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Nutrition Facts

Serving Size 1 potato
Servings Per Recipe 2

Amount Per Serving
Calories from Fat 120
Calories 400

% Daily Value*
23%
Total Fat 15g
10%
  Saturated Fat 2g
19%
Sodium 462mg
16%
Total Carbohydrate 47g
8%
  Dietary Fiber 7g
  Sugars 9g
36%
Protein 18g

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.
Brie Norris

About Brie

Brie loves her toaster oven so much, she started Toaster Oven Love. We're so excited to see all the yummy things she comes up with as our Toaster Oven Cooking fanatic.