BBQ Tempeh Stuffed Sweet Potatoes Recipe
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!
Ingredients
- 2 Sweet Potato 8 ounces each
- 1 teaspoon Olive Oil
- Salt and Pepper
- 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
- Shredded Cabbage or Lettuce
- Guacamole
- Fresh Cilantro
Instructions
- Adjust the cooking rack in your toaster oven to the bottom placement and preheat to 400°F on the “BAKE” setting.
- 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.
- Bake sweet potatoes (with interiors facing the pan) until they are fork tender, about 25 to 30 minutes.
- Remove tops and seeds from mini bell peppers, chop into 1/2-inch pieces.
- 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.
- Remove skillet from heat, add BBQ sauce. Stir well, taste, and adjust seasoning as desired.
- 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.
Nutrition
Calories: 400kcalCarbohydrates: 47gProtein: 18gFat: 15gSaturated Fat: 2gSodium: 462mgFiber: 7gSugar: 9g
Tried this recipe?Let us know how it was!