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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (302g)|
|Recipe Makes: 2 Servings|
|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 %|
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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.
Calories per serving: 211
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