Roasted Sweet Potato with Tamarind-Glazed Tempeh, Cilantro Rice, and Pepita Crunch

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Place the sweet potatoes on a baking tray with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss well and roast for 30 to 35 minutes, cut side down at first, until tender and browned.

2. 2

   While the sweet potatoes roast, cook the basmati rice. Place the rice and water in a saucepan with a pinch of salt. Bring to a boil, cover, reduce the heat, and cook for 12 minutes. Turn off the heat and let it rest, covered, for 10 minutes.

3. 3

   In a bowl, mix the tamarind paste, maple syrup, soy sauce or tamari, lime juice, ground cumin, smoked paprika, and 2 tablespoons water. Add the tempeh and toss to coat well.

4. 4

   Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the red onion and cook for 3 to 4 minutes until softened. Stir in the garlic and cook for 30 seconds more.

5. 5

   Add the tempeh along with all of its glaze to the skillet. Cook for 6 to 8 minutes, stirring often, until the liquid reduces and the tempeh looks glossy and lightly caramelized.

6. 6

   Toast the pumpkin seeds in a small skillet over medium heat for 2 to 3 minutes, stirring constantly, until fragrant. Remove them and toss with a pinch of salt.

7. 7

   Fluff the rice with a fork and mix it with half of the chopped cilantro and 1 teaspoon olive oil.

8. 8

   To serve, place a bed of cilantro rice on each plate. Add the roasted sweet potatoes, spoon over the glazed tempeh and onions, and finish with the toasted pumpkin seeds and the remaining fresh cilantro.