dinner

Smoky Tempeh and Sweet Potato Harvest Skillet with Toasted Sesame

Name: Smoky Tempeh and Sweet Potato Harvest Skillet with Toasted Sesame
Ingredients: 154.2 g Tempeh, soy-based fermented cake; 370.1 g Sweet potato, raw, diced into 1/2-inch cubes; 185.0 g Kale, raw, stems removed and chopped; 123.4 g Onion, raw, finely diced; 3.1 g Olive oil; 6.2 g Sesame seeds, toasted

Nutrition

909

kcal

Calories

Protein

110

Carbs

Fat

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Ingredients(6)

Tempeh, soy-based fermented cake154.2 g

Sweet potato, raw, diced into 1/2-inch cubes370.1 g

Kale, raw, stems removed and chopped185.0 g

Onion, raw, finely diced123.4 g

Olive oil3.1 g

Sesame seeds, toasted6.2 g

Instructions

Preheat your oven to 400 deg F (200 deg C). On a large sheet pan, toss the diced sweet potatoes with the olive oil, smoked paprika, and a pinch of salt. Roast for 20-25 minutes until tender and caramelized at the edges.

Meanwhile, in a large cast-iron skillet over medium-high heat, dry-sear the cubed tempeh until deeply golden brown on all sides, about 6-8 minutes. Add the diced onion and continue to cook until softened and translucent, fragrant and aromatic.

Fold in the chopped kale, cooking until just wilted but still bright green. Stir in the roasted sweet potatoes once finished. Season generously with Cajun seasoning to add that distinct American spice profile, tossing everything together until the flavors bloom.

Plate the mixture into a wide, shallow bowl. Garnish with the toasted sesame seeds for a final nutty crunch. Serve immediately while the tempeh is crispy and the sweet potato is tender.