Tempeh ‘Bacon’ Stuffed Sweet Potatoes with Greens, Lemon & Pecan ‘Cheese’

A simple baked sweet potato transforms into a comforting plant-based meal when it’s filled with leafy greens, ‘bacon’ and crunchy mixed nuts. For those who are hesitant of the idea of tempeh, smoky, savory tempeh ‘bacon’ may be an attractive introduction to this versatile, fiber-rich protein. The sweet potatoes are baked until cozy and tender, and finished with ‘cheese’ made from pecan meal and nutritional yeast, and fresh lemon for brightness. The combination of sweet, smoky and savory flavors come together in an oh-so-satisfying way in this nourishing, wholesome meal.
Prep Time: 15 Min Cook Time: 40 Min

About the Dish

  • Sweet Potato

    Sweet Potato

  • Onion

    Onion

  • Garlic

    Garlic

  • Organic Fakin' Bacon Tempeh Strips

    Organic Fakin' Bacon Tempeh Strips

  • Greens

    Greens

  • Mixed Nuts

    Mixed Nuts

  • Lemon

    Lemon

  • Vegan Pecan 'Cheese'

    Vegan Pecan 'Cheese'

METHOD

1
MISE EN PLACE • Heat oven to 375° F. • Halve potatoes lengthwise. • Halve onion; peel and chop 1 half. Measure 1/2 cup (save extra onion for another use). • Peel and chop garlic. • Discard tough greens stems. Coarsely chop leaves. • Zest and halve lemon. Juice 1 half; cut remaining half into wedges. • Coarsely chop tempeh.
2
• Rub a total 1 teaspoon olive oil over cut side of potatoes. • Place cut-side down on a baking sheet. • Roast until tender when pierced with tip of knife, 25-30 minutes.
3
When potatoes have cooked 15 minutes, place a skillet over medium-high heat. Add 1 teaspoon olive oil. When oil is hot, stir in onion, garlic and tempeh. Cook, stirring occasionally, until onion is tender and tempeh is browned, about 5 minutes.
4
• Toss in greens. Cook, stirring, until leaves are wilted, about 5 minutes. • Keep warm over very low heat.
5
• Remove potatoes from oven. Use a spoon to scoop out flesh, leaving a thin shell. • Transfer shells to 2 plates.
6
• Add sweet potato to greens mixture. • Stir in nuts, lemon juice, lemon zest and 1/4 teaspoon kosher salt. • Divide mixture between potato shells.
7
• Sprinkle tops with vegan pecan ‘cheese.’ • Drizzle each half with 1/2 teaspoon olive oil. • Serve with lemon wedges, and enjoy!

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