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About the Dish

  • Sweet Potatoes

    Sweet Potatoes

  • 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 any extra 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 for 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 often, until onion is tender and tempeh is browned, about 5 minutes.
4
• Toss in greens. Cook, stirring, until 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!