Chunks of roasted sweet potatoes slow cooked in the oven along with Lightlife Original Tempeh. This is an easy side dish and perfect for Thanksgiving!
Finally fall has arrived, I can say this quite confidently because my Facebook feed is full of pumpkin recipes and the famous Pumpkin Spice Latte is everywhere.
I’m okay with that because fall means Thanksgiving is around the corner, and that means turkey, gravy and all sorts of mind-blowing side dishes. Of course mashed potatoes have a special place in my heart and will always be available, loaded with butter and an insane amount of minced garlic cloves.
But let’s not forget the sweet potato. Those big orange weird shaped veggies are packed with vitamins and sometimes a healthier option than the butter drenched white potatoes.
I kicked up the healthy in this dish even further by adding chunks of Lightlife Tempeh and fresh rosemary. Tempeh is a traditional soy product made with fermented non-GMO soy beans and is an awesome way to get your daily protein fix.
Lightlife have been making tempeh for over 35 years so they kind of have it nailed down. This vegan power food is available in six flavors, so I’m sure you’ll love at least one. Remember though that you can buy the regular tempeh and marinade it in your own sauce. It tastes great roasted, grilled or even sautéed in a pan.
Once that tempeh and the sweet potatoes have been roasted enough to start caramelizing around the edges, you can toss them gently in the marmalade and cinnamon sauce. The orange flavor along with the potatoes and tempeh will have everyone at the dinner table asking about this dish, I guarantee it. No other sweet potato side dish will even come close to it, not even great grandma’s that’s usually covered in marshmallows
I just don’t get that, maybe for dessert.
For the full recipe please visit Lightlife and see how easy this recipe really is to make!
Roasted sweet potatoes are the best. Love this side for Thanksgiving!
This looks incredible. Love the idea of pairing sweet potatoes with something other than sweet roots. As a vegan, I’ve had tempeh before but avoiding it now. Tried to imagine another veggie with similar texture. I will try this with cauliflower. The key is the herbing and spicing. Thanks for the inspiration. Just discovered your blog and I must say you really stir things up!! Beautiful work!