Sweet Potatoes Stuffed with Citrus Tempeh, Toasted Corn, and Green Avocado Cream

Name: Sweet Potatoes Stuffed with Citrus Tempeh, Toasted Corn, and Green Avocado Cream
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Cuisine: Fusión vegetal
Ingredients: about 2 lb medium sweet potatoes; 9 oz tempeh; 1 1/4 cups corn kernels; 1 cup red onion; about 6 oz ripe avocado; 1/2 cup fresh cilantro; 4 tbsp juice lime; 2 cloves garlic; 3 tbsp olive oil; 2 tbsp tamari; 1 tbsp maple syrup; 1 1/2 tsp smoked paprika; 1 tsp ground cumin; 1/4 tsp red pepper flakes; 3 tbsp water; 1/2 cup unsweetened plain plant yogurt; 1/4 cup pumpkin seeds; 1 tsp salt; 1/2 tsp black pepper

An original vegan recipe featuring roasted sweet potatoes stuffed with golden tempeh glazed with lime and spices, paired with toasted corn, sautéed red onion, and a silky avocado-cilantro cream. It balances sweet, smoky, fresh, and creamy notes in a complete, eye-catching dish.

20 minPrep

35 minCook

55 minTotal

4Servings

VeganDairy-Free

Ingredients

Adjust servings

4 approx. 900 g medium sweet potatoes (lavados and dry)
250 g tempeh (desmenuzado with the manos)
180 g corn kernels (fresh or descongelado si es congelado)
120 g red onion (cut in strips finas)
1 approx. 180 g ripe avocado (boneless ni piel)
20 g fresh cilantro (leaves and stalks tiernos, divided)
2 approx. 60 ml of juice lime (zest of 1 lima and juice of 2 limas, divided)
2 cloves garlic (1 chopped and 1 for the cream)
45 ml olive oil (divided)
30 ml tamari (for the glaseado of the tempeh)
15 ml maple syrup
4 g smoked paprika (divided)
3 g ground cumin (divided)
1 g red pepper flakes (optional)
45 ml water (for the sauce of the tempeh)
120 g unsweetened plain plant yogurt (preferiblemente of coco or avena)
30 g pumpkin seeds (tostadas)
6 g salt (or to taste)
2 g black pepper (freshly ground)

Nutrition facts

per serving

432 kcal

Calories

16.8 g

Protein

43.7 g

Carbs

22.1 g

Fat

10.4 g

Fiber

33.3 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

Soy

Instructions

1
Preheat the oven to 220 °C / 425 °F. Prick the sweet potatoes with a fork, place them on a baking tray, and rub them with 1 tablespoon olive oil, a pinch of salt, and some black pepper. Roast for 30 to 35 minutes, until tender in the center.
2
While the sweet potatoes roast, make the tempeh glaze by mixing tamari, maple syrup, 3 tablespoons water, the zest of 1 lime, 2 tablespoons lime juice, 1 teaspoon smoked paprika, 1/2 teaspoon cumin, the red pepper flakes if using, and 1 minced garlic clove in a bowl.
3
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the crumbled tempeh and cook for 4 to 5 minutes, stirring, until it starts to brown. Pour in the glaze and cook for 3 to 4 minutes more, until the liquid reduces and the tempeh looks glossy and flavorful.
4
In the same skillet, add the red onion and cook for 3 minutes until softened. Stir in the corn, 1/2 teaspoon smoked paprika, 1/2 teaspoon cumin, and a pinch of salt. Cook for 4 to 5 minutes, stirring, until the corn is toasted in spots. Mix it back together with the tempeh.
5
For the green cream, place the avocado, plant yogurt, the remaining garlic clove, half of the cilantro, 2 tablespoons lime juice, 1 tablespoon olive oil, 2 to 3 tablespoons water, a pinch of salt, and black pepper in a blender or food processor. Blend until smooth, thick, and pourable.
6
Split the roasted sweet potatoes lengthwise without cutting all the way through. Gently press the ends to open the center and season the inside with a pinch of salt. Fill each sweet potato with the hot tempeh, onion, and corn mixture.
7
Finish with spoonfuls of green cream on top, then add the toasted pumpkin seeds and the remaining chopped cilantro. Add a few extra drops of lime juice and serve immediately.
8
If you want to reheat the dish, warm the stuffed sweet potatoes in the oven at 180 °C / 350 °F for 8 to 10 minutes, and add the green cream just before serving.

Chef tips

For deeper flavor, let the tempeh sit in the glaze for 10 minutes before cooking. If you want a more toasted finish, place the stuffed sweet potatoes under the broiler for 2 minutes, watching closely.

Substitutions

You can substitute the tempeh with crumbled firm tofu, though the nutritional profile will change and the main allergen will still be soy. The plant yogurt can be coconut, almond, or oat based; if using almond yogurt, add tree_nuts to the allergens. Pumpkin seeds can be replaced with sunflower seeds for a similar effect.

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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