Roasted Sweet Potatoes With Tempeh

Total Time: 1 hr 5 mins Preparation Time: 30 mins Cook Time: 35 mins

Ingredients

• Servings: 2
• 1/4 cup reduced-sodium tamari soy sauce
• 1 tablespoon mirin
• 1/2 teaspoon granulated garlic
• 1/2 teaspoon onion powder
• 1 teaspoon toasted sesame oil
• 8 ounces soy tempeh, cut into bite-size chunks
• 2 medium yams, peeled (optional)
• 2 teaspoons extra virgin olive oil
• 1/8 teaspoon ground ginger
• 1/8 teaspoon ground cinnamon
• 1 tablespoon canola oil
• salt and pepper
• 2 tablespoons finely chopped fresh parsley

Recipe

• 1 put tamari, mirin, granulated garlic, onion powder and sesame oil into a wide, shallow dish and stir to combine. add tempeh, toss to coat all over, cover and set aside to let marinate for 30 minutes.
• 2 meanwhile, toss yams with olive oil, ginger, cinnamon and 1 1/2 tablespoons of the marinade from the tempeh. set the yams aside.
• 3 preheat oven to 350°f.
• 4 heat canola oil in a large skillet over medium low heat. add tempeh and cook, turning frequently, until browned on all sides, about 5 to 8 minutes.
• 5 toss tempeh with yams, then transfer to a 2-quart casserole dish.
• 6 cover and bake for 30 to 35 minutes, or until yams are tender. season with salt and pepper and garnish with parsley.