This is my favorite way to stuff a sweet potato. It’s wholesome, tasty and get’s me through the workday. When I made this dish I think I ate stuffed sweet potatoes everyday for lunch that entire week. Everything runs much smoother when I have a healthy, hearty lunch packed. Emails get answered, deadlines are met, ideas start flowing – I get things done with a smile on my face and everyone is happy! This is the ultimate keep-you-full combo – you’ve got the sweet potato and the beans and oh golly the tempeh, smothered and covered in barbecue sauce – it has that whole smokey, sweet, savory thing going on. Top it off with greek yogurt and green onion and dang, you might just get that raise. I sprinkled hemp seeds on top of mine and if you have them on hand, you should totally do the same.
While the potatoes are baking, marinate the tempeh chunks in the sauce and spices for 15 to 20 minutes.
Fry the tempeh chunks in your favorite high heat oil until light brown and crispy. Add the black beans at the end.
Ingredients for Assembly
2 large sweet potatoes
1 block of tempeh
1 can of black beans
1/2 cup greek yogurt
green onions for topping
Ingredients for the Tempeh Marinade
1/3 cup of your favorite barbecue sauce (I used a kind called Carolina Gold – it’s on the sweeter side)
1/2 tablespoon of garlic powder
2 pinches pepper flakes
2 pinches chipotle powder (optional)
2 dashes high heat oil for pan frying (I used rice bran oil)
While the potatoes are baking, marinade the tempeh in sauce and spices. I crumble it up into small chunks so it can soak up the good stuff. After it has been marinading for about 20 minutes you toss it in a pan with some of your favorite high heat oil and cook until light brown and a little crispy. Toss the black beans into the pan as well, mix it all up and remove from heat. Slice the baked sweet potatoes in half and stuff with the remaining ingredients.
Photography by Paige Alisa