Tamarind BBQ Tempeh and Sweet Potato
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Marinade4 garlic cloves1 tbsp minced fresh ginger3/4 cup vegetable broth2 tsp arrowroot dissolved in 1/4 cup of water2 tbsp tomato paste1 tbsp tamarind concentrate (Indian spice)3 tbsp of agave or maple syrup2 tbsp soy sauce1 tsp olive oil1 tsp liquid smoke1/8 tsp cayenne (optional)12 oz Tempeh cut into 3/4 inch chunks and 1.5 pounds sweet potatoes also cut into 3/4 chunks
Spray a 9X13 inch glass casserole pan with non-stick cooking spray. Avoid glass. In medium sized mixing bowl , whisk together all the sauce ingredients. Make sure the tamarind is dissolved. Place the sweet potatoes and tempeh in the prepared pan. Pour the sauce over them and use your hand to coat well. Let marinade for an hour at least. When ready to bake, preheat oven to 400 degrees. Cove the pan with foil and bake for about 25 minutes. Remove from oven and toss out the foil. Flip the tempeh and sweet potatoes, making sure to scrape the bottom with a spatula in case anything is sticking. Bake for another 30 minutes, flipping everything once. The sweet potato should be tender but not mushy, the sauce should be thickened and coating everything. Serve.
Number of Servings: 4
Recipe submitted by SparkPeople user NATUREHIKE.
Number of Servings: 4
Recipe submitted by SparkPeople user NATUREHIKE.
Nutritional Info Amount Per Serving
- Calories: 71.7
- Total Fat: 1.2 g
- Cholesterol: 0.0 mg
- Sodium: 519.7 mg
- Total Carbs: 14.2 g
- Dietary Fiber: 0.7 g
- Protein: 1.1 g
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