Sweet Potato With Tempeh ‘bolognese’

Instead of ground beef, give this protein-rich soy option a try.

Sweet potato with tempeh bolognese
Brian Klutch

Made from nutrient-dense whole soy beans, meaty tempeh outperforms tofu in the plant-protein department.

And a recent U.K. study found that swapping out some of the animal protein in your diet for good sources of plant-based protein may even slash your risk for type-2 diabetes.

Nutrition (per serving):

Calories: 481; protein: 27g; carbs: 60g; fat: 17g

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Prep time

15 min.

Cook time

65 min.

  • 2 large sweet potatoes
  • 2 tsp canola oil
  • 1 (8 oz) package tempeh, finely chopped
  • 1 yellow onion, chopped
  • 1 carrot, chopped
  • 1 cup chopped crimini mushrooms
  • 2 garlic cloves, minced
  • 11⁄2 cups marinara sauce
  • 1 tsp dried oregano
  • 1⁄2 tsp cumin
  • 1⁄2 tsp dried chili flakes
  • Salt and pepper, to taste
  • 1 tbsp chopped chives

Wrap potatoes tightly in foil, and bake at 375° for 40 minutes or until done.

Add oil, tempeh, onion, carrot, mushrooms, and garlic to a large pan, and cook 5 to 10 minutes on medium heat. Add remaining ingredients, and simmer 15 minutes.

Slice open potatoes and top with tempeh mixture.