This purple sweet potato dish is savory and delicious! It combines lemon, garlic, and tahini with black pepper and miso to give its savory taste and creamy texture. The sweet potatoes add a touch of sweetness and the tempeh give its a bit of a nutty flavor. Enjoy it warm or serve it chilled.
This meal is a light fare, but it’s packed with both fiber and plant-based protein. To bulk it up more, serve with cooked quinoa, add roasted chickpeas, or toss in pumpkin seeds.
4 cups purple sweet potatoes, diced*
4 cups broccoli, chopped
1 onion, chopped
1 package tempeh, cubed.
½ teaspoon garlic, add more if desired
¼ cup tahini
½ Tablespoons miso paste
black pepper, to taste
1 lemon, juiced
4 cups greens (spinach or chopped kale)
pinch of cayenne, to taste
*Swap in orange sweet potatoes if you can’t find purple.
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