Tex-Mex Tempeh Stuffed Sweet Potatoes
Indulgent, colourful, and ultra nourishing, these Tex-Mex tempeh stuffed sweet potatoes strike the perfect balance of flavour, plant-based protein, and fibre, ideal for a satisfying meal that supports energy and fullness.
In the collections
The ingredients
- 4 sweet potatoes, medium, halved
- vegetable oil, spray
- 1 ¼ cups canned cooked black beans, rinsed and drained
- ¾ cup canned whole kernel corn, rinsed and drained
- 1 red bell pepper, medium, finely chopped, or orange
- 1 cup tomato, finely chopped
- 1 onion, small, finely chopped
- ¼ cup fresh cilantro, chopped
- ½ lime, juice
Tex-Mex Tempeh
- 1 tempeh, 220 g block, grated
- ¾ cup water
- 1 tbsp reduced-sodium soy sauce
- 1 tbsp chili powder
- 2 tsp paprika
- ½ tsp garlic powder
- ¼ tsp cumin
- Salt and black pepper, to taste
Tahini Lime Dressing
- ¼ cup tahini
- 3 tbsp water
- ½ lime, juice
- 1 tsp maple syrup
The method
- Preheat the oven to 400°F. Place the sweet potatoes, skin side up, on a large baking sheet. Spray with a little oil and bake in the centre of the oven for 35 to 40 minutes, or until tender.
- In a medium bowl, combine the beans, corn, vegetables, cilantro, and lime juice. Set aside.
- In a large pan, add all the Tex-Mex tempeh ingredients. Mix well and cook for 5 to 10 minutes. Set aside.
- In a small bowl, mix all the dressing ingredients until smooth.
- Once the sweet potatoes are cooked, roughly mash each half with a fork.
- Divide the salad, tempeh, and dressing over each sweet potato half, then serve.
Storage tips
Keeps in the fridge for up to 4 days.
Nutrition facts
Per serving, for reference only.
- 420Calories
- 13 gFat
- 55 gCarbs
- 12 gFibre
- 22 gProtein
Thanks to the black beans, tempeh, and sweet potatoes, this dish is rich in fibre, supporting healthy digestion, weight management, and steadier blood sugar.
Black beans and tempeh are known for their cardiovascular benefits, including lowering cholesterol and improving heart function.
Bell peppers are rich in vitamins A and C, supporting immunity and skin health. Vitamin C also helps with the absorption of the iron in this dish.
