A pairing of mashed sweet potatoes and tempeh. A new favorite

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Name: Lemon Pepper Tempeh Delight
Prep time: 30 min
Total time: 30 min
Yield: 2
Cuisine: Vegetarian
Ingredients: 1 block tempeh cubed; 2 handfuls baby spinach; 2 large lemons juiced; 1/3 cup vegetable broth; 1 tablespoon agave syrup; 1 teaspoon salt; Fresh ground pepper; to taste (lots of it!); 2 medium sweet potatoes; 1 tablespoon butter; Sprinkling of cinnamon

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INGREDIENTS

1 block tempeh ; cubed
2 handfuls baby spinach
2 large lemons ; juiced
1/3 cup vegetable broth
1 tablespoon agave syrup
1 teaspoon salt
Fresh ground pepper; to taste (lots of it!)
2 medium sweet potatoes
1 tablespoon butter
Sprinkling of cinnamon

Servings

INSTRUCTIONS

Cube tempeh into bite-size pieces.

Grease saute pan with a little olive oil, turn to med-high heat.

Add lemon juice and veggie broth.

When the pan is sizzling, add tempeh.

Saute for a few minutes uncovered.

Add agave and first grinding of pepper.

Saute until all sides are browned.

Add spinach and cover until spinach wilts, toss a bit to fluff tempeh in steam.

Turn off heat.

Grind LOTS more pepper onto tempeh and spinach and mix.

Wash and poke holes in sweet potatoes with a fork.

Cook sweet potatoes in microwave (about 5 minutes on high)

Mash by hand with a fork.

Mix in butter and cinnamon.

For thinner potatoes, add vegetable broth.

Serve tempeh and spinach on top of sweet potatoes.

Add more pepper, if desired.

NOTES

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Lemon Pepper Tempeh Delight

1 block tempeh cubed
2 handfuls baby spinach 
2 large lemons juiced
1/3 cup vegetable broth 
1 tablespoon agave syrup 
1 teaspoon salt 
   Fresh ground pepper; to taste (lots of it!) 
2 medium sweet potatoes 
1 tablespoon butter 
   Sprinkling of cinnamon

Cube tempeh into bite-size pieces.
Grease saute pan with a little olive oil, turn to med-high heat.
Add lemon juice and veggie broth.
When the pan is sizzling, add tempeh.
Saute for a few minutes uncovered.
Add agave and first grinding of pepper.
Saute until all sides are browned.
Add spinach and cover until spinach wilts, toss a bit to fluff tempeh in steam.
Turn off heat.
Grind LOTS more pepper onto tempeh and spinach and mix.

Wash and poke holes in sweet potatoes with a fork.
Cook sweet potatoes in microwave (about 5 minutes on high)
Mash by hand with a fork.
Mix in butter and cinnamon.
For thinner potatoes, add vegetable broth.

Serve tempeh and spinach on top of sweet potatoes.
Add more pepper, if desired.

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Nutrition

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Serving Size: 1 Serving (302g)
Recipe Makes: 2 Servings

Calories: 211
Calories from Fat: 56 (27%)

Amt Per Serving		% DV

	Total Fat 6.3g	8 %
	Saturated Fat 3.7g	19 %
	Monounsaturated Fat 1.5g
	Polyunsanturated Fat 0.4g
Cholesterol 15.3mg		5 %
Sodium 208.6mg		7 %
Potassium 646.5mg		17 %
Total Carbohydrate 40.6g		12 %
	Dietary Fiber 8.4g	34 %
	Sugars, other 32.1g
Protein 3.7g		5 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 211

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