Roasted Sweet Potato and Tempeh
3 large sweet potatoes
1 package of Lightlife Original Organic Soy Tempeh
1/4 cup olive oil
1 tablespoon chopped fresh rosemary
Sea salt and black pepper
1 cup marmalade
1 tablespoon butter
2 tablespoons brown sugar
1/4 teaspoon cinnamon
1 teaspoon dried oregano
2 tablespoons water
Preheat the oven to 400 degrees F.
Peel the sweet potatoes and chop into small cubes; transfer to a large bowl.
Slice the tempeh into cubes and add to the bowl with the olive oil and rosemary.
Toss well to coat everything and place on a large baking tray.
Season with salt and black pepper.
Roast in the oven for 35-40 minutes.
While the sweet potatoes are cooking make the sauce.
In a small pan add the marmalade, butter, brown sugar, cinnamon, oregano and water.
Bring to a simmer and cook for about 5 minutes.
Transfer the sweet potatoes to a platter and drizzle the sauce over the top.
Serve at once.
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