Vegan Grilling Tempeh with Sweet Potatoes and Ginger
🌱 100% Plant-Based
Cook Time: 4-6 min
Total Time: ~16 min
Temperature: 400°F
Protein: 31g per cup
Serves: 2
Diet: Vegan, Plant-Based
Ingredients
- 4 oz (113g), half a package tempeh
- 2 cups sweet potatoes, prepped
- 1 tablespoon fresh grated ginger
- 1 tablespoon olive oil or sesame oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Optional: 1 tablespoon soy sauce or tamari for umami
- Optional: squeeze of fresh lemon or lime juice
Instructions
- Prep the protein: Steam 10 min first to reduce bitterness, then slice or crumble.
- Season: Toss tempeh with 1 tablespoon fresh grated ginger, salt, and pepper.
- Prep vegetables: Wash and cut sweet potatoes into even pieces for uniform cooking.
- Heat: Set to 400°F. Add 1 tablespoon oil.
- Cook protein: Add tempeh and cook for 4-6 minutes. Brush with marinade while grilling, great smoky flavor
- Add vegetables: Add sweet potatoes and cook until tender-crisp, about 5-8 minutes.
- Season: Add with aromatics early. Taste and adjust salt and ginger.
- Finish: Add optional soy sauce or lemon juice for brightness. Serve immediately.
Nutrition Highlights
- Protein: 31g per cup from tempeh
- Fiber: High — from both tempeh and sweet potatoes
- Diet: 100% plant-based, vegan, dairy-free
- Category: Soy-Based
Tips for Best Results
- Brush with marinade while grilling, great smoky flavor
- Ginger tip: Add with aromatics early.
- Don't overcrowd the cooking surface — work in batches for crispy results.
- For extra protein, serve over quinoa or brown rice.
- Storage: leftovers keep 4 days refrigerated, reheat at 400°F.