Thai Tempeh Stuffed Sweet Potatoes

A recipe for easy vegan Thai tempeh stuffed sweet potatoes topped with the most delicious peanut sauce!

4 medium sweet potatoes
1 tablespoon avocado or olive oil
½ large onion, finely diced
1 garlic clove, minced
8 ounces tempeh, crumbled
1 teaspoon soy sauce
1 avocado, sliced
Cilantro, for garnish
Sliced green onions, for garnish
Toasted peanuts, chopped, for garnish
Toasted sesame seeds, for garnish
Sriracha, for garnish

Peanut Sauce:
¼ cup plus 2 tablespoons creamy peanut butter
2 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon sriracha
Juice of half a lime
2 teaspoons grated fresh ginger
1 garlic clove, minced

1. Preheat oven to 400 degrees. Prick sweet potatoes all over with a fork. Place on a baking sheet and roast for about 1 hour, flipping halfway, until tender. Prick with a knife to determine if they are done.
2. Meanwhile, make the peanut sauce. Place all peanut sauce ingredients together in the food processor and blend until combined. Set aside until ready to use.
3. Next, make the tempeh. Heat oil in a medium skillet on medium-high heat. Add onion and garlic and saute until tender, about 4 minutes. Add tempeh and cook until lightly browned, about 3-4 minutes. Add soy sauce, cook another minute and turn off heat.
4. When sweet potatoes are cool enough to handle, cut a slit in each one. Fill with a few slices of avocado, the tempeh mixture (it’ll fall over the sides – that’s okay!), and a drizzle of peanut sauce. Garnish with cilantro, green onions, peanuts, sesame seeds and sriracha.