Southwestern Baked Sweet Potato (by The Balanced Blonde)
Updated: Jun 30, 2022
This delicious and easy recipe was kindly donated to the blog by The Balanced Blonde. It is simply, delicious. I often get asked about tempeh and how and where to out it within meals – this is the perfect example. If you are new to tempeh, you may find it a little bitter tasting – you will end up loving it I’m sure.
It’s nutritional profile is sky high, packed with protein and minerals. The sweet potato is great if you are trying to watch your weight as it helps maintain blood sugar levels (whilst filling you up with lots of fibre). You could also add a little green side salad to this too.
Potato & Toppings:
1 large sweet potato (a regular potato would work here too!)
¼ cup black beans
¼ cup corn
4 sliced cherry tomatoes
½ cup cubed tempeh
2 tsps. cumin
Avocado Cilantro Sauce:
1 very ripe avocado
1 clove garlic ½ cup fresh cilantro
2 tsps. cumin
¼ cup water (more or less depending on texture you’re going for)
salt and pepper to taste
Bake the sweet potato in the oven at 400 degrees until soft. This should take about 45 minutes to an hour.
Slice the tempeh into cubes (as shown in photo), lay it on a baking sheet and pour a bit of olive oil and the 2 tsps cumin over it. Bake along with the sweet potato for about 20 minutes, or until crispy and browned on the edges.
Blend the avocado, garlic, cilantro, juice from ½ lime, water and cumin. Taste, and then add more water, salt and pepper if necessary to reach desired taste/consistency.
Once the potato is baked, slice it down the middle and remove a good chunk of the middle so you have a little bowl to work with. Add the avocado cilantro sauce, black beans, corn, tomatoes, and tempeh.
Top with salt and pepper or extra cumin to taste.
I also asked The Balanced Blonde some questions on her health philosophy and what she keeps in her kitchen pantry – check it out here