BBQ Tempeh with Sweet Potatoes

This dish will give you the taste of the South in one bowl, with a medley of collard greens, sweet potatoes, and barbequed tempeh!

 

Makes 4 servings - Prep time: 20 minutes - Cook time: 1 hour

 

Ingredients for the Collards:

1 small red onion, chopped

2 garlic cloves, minced

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/4 teaspoon cayenne, or more to taste

Ground black pepper

2 cups vegetable broth

1 bunch collard greens (about 12 ounces) thick stems removed, coarsely chopped

Apple cider vinegar

 

Ingredients for the Sweet Potatoes:

2 large sweet potatoes, cut into 1 inch dice

Spritz of apple cider vinegar

1/2 teaspoon onion powder

1/2 teaspoon smoked paprika

Ground black pepper

 

Ingredients for the Tempeh:

8 ounces tempeh, cut into 1/2 inch strips

1 cup Umami Sauce

2 tablespoons salt-free tomato paste

2 teaspoons salt-free mustard

 

Directions:

- To prepare the collards, heat 1/4 cup or water in a large pot over medium heat. Add the onion and cook for 5 minutes to soften.

- Add the garlic and cook, stirring for 1 minute. Stir in the cumin, smoked paprika, cayenne, and black pepper to taste.

- Add the vegetable broth and bring to a boil, then lower the heat to a simmer and add the collard greens, stirring to wilt.

- Cover and cook for 30 minutes. Uncover and continue to cook until the collards are tender and the liquid has mostly evaporated. When ready to serve, stir in a little apple cider vinegar and keep warm.

- To prepare the sweet potatoes while the collard greens are cooking, preheat the oven to 425°F. Line a large, rimmed baking pan with parchment paper.

- Arrange the diced sweet potato in a single layer on the baking pan. Spritz with apple cider vinegar and season with onion powder, smoked paprika, and black pepper to taste.

- Bake for 20 to 30 minutes, or until tender, turning once about halfway through and keep warm.

- To prepare the tempeh, heat 1/3 cup of water in a large skillet over medium heat. Add the tempeh and cook for 5 minutes, stirring occasionally. Stir in the Umami sauce, tomato paste, mustard, and 3 more tablespoons of water.

- Lower the heat to low, cover and cook for 15 minutes, periodically spooning the sauce over the tempeh to coat.

- To serve, divide the collards among shallow bowls. Spoon the tempeh in the center, then arrange the sweet potatoes on either side. Sprinkle with black pepper, serve hot and enjoy!