Roasted sweet potato fans with confit garlic white bean cream, tamari-glazed tempeh, and warm apple fennel salad

Name: Roasted sweet potato fans with confit garlic white bean cream, tamari-glazed tempeh, and warm apple fennel salad
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 4
Cuisine: Fusión contemporánea
Ingredients: about 2 lb medium sweet potatoes; 14 oz cooked white beans; 9 oz tempeh; 1 large fennel bulb; 1 medium red apple; 8 cloves garlic; 3 tbsp tamari; 1 tbsp maple syrup; 2 tsp Dijon mustard; 2 tbsp lemon juice; 5 tbsp olive oil; 3/4 cup water or vegetable broth; 1 1/2 tsp smoked paprika; 3/4 tsp ground cumin; 1 tbsp fresh thyme; 1/4 cup fresh parsley; 1 tsp salt; 1/2 tsp black pepper

An original and elegant vegan dish: fan-cut sweet potatoes roasted until tender and golden, served over a silky white bean and confit garlic cream, topped with caramelized tamari-glazed tempeh and a warm apple fennel salad for a fresh, aromatic contrast.

25 minPrep

45 minCook

70 minTotal

4Servings

VeganDairy-FreeHigh Protein

Ingredients

Adjust servings

4 approx. 900 g medium sweet potatoes (lavados and cut en abanico without llegar hasta the base)
400 g cooked white beans (escurridas and enjuagadas)
250 g tempeh (cut diced or strips)
1 large fennel bulb (thinly sliced finas)
1 medium red apple (thinly sliced finas)
8 cloves garlic (6 for confitar and 2 chopped)
45 ml tamari (for the glaseado)
15 ml maple syrup (for the glaseado)
10 g Dijon mustard (for the glaseado)
30 ml lemon juice (divided)
75 ml olive oil (divided)
180 ml water or vegetable broth (for triturar the cream)
4 g smoked paprika (divided)
2 g ground cumin (divided)
4 g fresh thyme (solo the leaves)
10 g fresh parsley (chopped)
6 g salt (or to taste)
2 g black pepper (freshly ground)

Nutrition facts

per serving

454 kcal

Calories

20 g

Protein

49 g

Carbs

20 g

Fat

12 g

Fiber

37 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

SoyMustard

Instructions

1
Preheat the oven to 220 °C / 425 °F. Place the sweet potatoes on a cutting board and make thin fan-like cuts without slicing all the way through so they hold their shape. Set them on a baking tray, rub with 2 tablespoons olive oil, and sprinkle with half of the smoked paprika, half of the cumin, 1/2 teaspoon salt, and a little black pepper.
2
Wrap 6 garlic cloves in a small foil packet with 1 tablespoon olive oil. Place the packet on the same tray as the sweet potatoes. Roast everything for 35 to 40 minutes at 220 °C / 425 °F, until the sweet potatoes are tender and golden and the garlic is very soft.
3
Meanwhile, prepare the tempeh. In a bowl, mix the tamari, maple syrup, Dijon mustard, 1 tablespoon lemon juice, the 2 minced garlic cloves, the remaining cumin, and a pinch of black pepper. Add the tempeh and toss well to coat. Let marinate for 10 minutes.
4
Heat a large skillet over medium heat. Add 1 tablespoon olive oil and cook the tempeh with its marinade for 6 to 8 minutes, stirring, until browned and glazed. Keep warm.
5
Remove the confit garlic from the oven. In a blender or food processor, combine the cooked white beans, peeled confit garlic, water or vegetable broth, 1 tablespoon olive oil, the remaining tablespoon lemon juice, the rest of the smoked paprika, and 1/4 teaspoon salt. Blend until smooth and silky. If needed, add 1 to 2 more tablespoons of water to adjust the texture.
6
For the warm salad, heat 1 tablespoon olive oil in the same skillet over medium heat. Add the fennel and cook for 3 minutes. Add the apple, thyme leaves, a pinch of salt, and black pepper, and sauté 2 minutes more, just until slightly softened but still holding shape. Turn off the heat and fold in the fresh parsley.
7
Spread the white bean cream onto plates. Place one roasted sweet potato fan on each portion, add the glazed tempeh, and finish with the warm apple and fennel salad. Serve immediately.

Chef tips

To cut the sweet potatoes into fans more easily, place them between two chopsticks or spoon handles so the knife does not go all the way through. For extra visual appeal, brush the sweet potatoes with the roasting juices as they come out of the oven.

Substitutions

You can substitute the tempeh with firm tofu for a milder version, though it will still contain soy. Cannellini or navy beans work well in place of other white beans. Red apple can be replaced with firm pear, and fennel with thinly sliced leek.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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