It’s a new year year, the years are going by so fast. It’s been super cold everywhere, It colder here now than it has been in the previous years. We have had a lot of snow already, and winter started about two weeks ago. I’m afraid of what the rest of winter might bring because there is a lot of winter left. On days like this I love eating hot food, drinking hot chocolate, tea, soup, or anything that warms the body up. Nothing like a big bowl of Pho, yum I get hungry just thinking about Pho. I also enjoy eating my yummy waffles, and my every so wonderful and amazing sweet potatoes. Sweet potatoes contain a lot of nutrients and are very filling, not to forget cheap. I’s pretty much a staple in our household. I’ve been eating it all my life. Tempeh Is a pretty good protein made from soy, that can be a good replacement for ground beef. I created dish that I could use the left over sweet potatoes from Christmas.
This recipe was also created with my love of brunch in mind, I mean I actually own a sweatshirt at says Brunchlife, haha. I love a good breakfast but I never seem to be hungry enough in the morning, so I always end up eating midday. I really wanted to make this dish vegan, since I enjoy eating vegan foods without totally committing to becoming vegan, it is very very difficult. I don’ t know how to give up my love of cheese. Description: The sweet potatoes in this recipe are caramelized with vegan butter, brown sugar , and at the final cooking stage a touch of maple syrup, smoked paprika and sea salt. Then there is the protein in this dish, which is crumbled tempeh bacon, it doesn’t necessarily taste like real bacon but it still quiet nicely flavored and savory, which makes it go great with the sweetness in the potatoes. I decided to combine mint and cilantro together because it gives it freshness. I also topped it with avocado and my roasted lentils for a crunch. in this picture i added a poached egg, but the egg does not have to be in this dish, it was totally just as a little something extra. The main component still remains vegan. Replace the tempeh with bacon or chorizo if you are a meat eater. Drizzle with a little sriracha for a kick. Like I said it’s versatile.
Go ahead and try this, vegan or not and don’t forget to tag and comment.
Thank you,
This African
| Cook Time | 60 min |
| Servings |
servings
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- 3 jumbo sweet potatoes
- 3 tbsp brown sugar like wholesome
- 2 tbsp vegan butter like earth's balance
- 1/4 tsp sea salt
- 1 tbsp maple syrup organic
- 1/2 tsp smoked paprika
- 8 oz tempeh
- 4 tbsp light soy sauce like tamiri
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1 tbsp maple syrup organic
- avocadoes sliced
- cilantro chopped
- mint chopped
- poached egg
- roasted lentils check out my vegan nacho post
Ingredients
sweet potatoes
tempeh
optional toppings
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- Peel and cube 3 jumbo sweet potatoes.
- In a large skillet on medium heat add butter, brown sugar and sweet potatoes.
- cook for about 45 minutes, or until potatoes are tender and carmelized, then add salt, smoked paprika and 1 tbsp of maple syrup, mix until potatoes are coated. Youmay need to turn down the heat, so you dont burn them.
- To cook tempeh, boil in water for 10 minutes.
- Crumble tempeh and add soy sauce, paprika, garlic powder, maple syrup.
- Heat oil in a small skillet and add tempeh, cook for 6 minutes and remove from heat.
- To assemble add sweet poatoes in a bowl, add tempeh, drizzle with sriracha, top with mint, cilantro, sliced avocado . Optional: add fried egg or poched egg, real bacon, and roasted lentils from simple supple foods http://www.rostedsnacks.com/buy-now/ .
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