Crispy Tempeh & Spinach Sweet Potato Bites with Orange‑Ginger Drizzle

Who says protein-packed meals have to be boring? These sweet potato bites are baked to crispy perfection, studded with nutty tempeh and fresh spinach, then finished with a zesty orange‑ginger glaze that will leave you craving more. All the flavors are harmoniously balanced in just 35 minutes.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 2 medium (about 6‑inch) sweet potatoes, halved lengthwise
• 1 tablespoon olive oil, plus extra for brushing
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 1 cup crumbled tempeh (about 200 g)
• 1 tablespoon toasted sesame seeds
• 1 tablespoon sunflower or pumpkin seeds (optional)
• 2 cups fresh baby spinach, rinsed and drained
• 1 tablespoon minced garlic
• 1 tablespoon grated fresh ginger
• 1/4 cup fresh orange juice (1 medium orange)
• 2 teaspoons soy sauce (or coconut aminos for gluten‑free)
• 1 teaspoon honey or maple syrup
• 1 tablespoon rice vinegar
• 1 teaspoon toasted sesame oil
• Fresh cilantro, chopped (for garnish)
• Thin coconut flakes (optional, for extra crunch)

Instructions

1. Preheat the oven to 425°F (220°C). Line a rim‑med baking sheet with parchment paper.
2. Brush each sweet potato half with olive oil and rub with salt, pepper, and 1 tbsp of sesame seeds. Place cut‑side down on the baking sheet and bake for 25–30 minutes, until tender and lightly caramelized.
3. While the potatoes bake, heat 1 tsp oil in a skillet over medium heat. Add crumbled tempeh and sauté 3‑4 minutes until lightly browned.
4. Add the spinach, garlic, and ginger to the skillet. Cook, stirring, until the spinach wilts (about 2 minutes). Remove from heat.
5. In a small bowl, whisk together orange juice, soy sauce, honey, rice vinegar, and toasted sesame oil. Reserve 2 tbsp of the glaze for later.
6. Remove sweet potatoes from the oven. Flip each half to the cut‑side and spread the tempeh‑spinach mixture firmly over them.
7. Drizzle the remaining glaze over each stuffed sweet potato. Return to the oven for an additional 5 minutes to warm the filling and mellow the flavors.
8. Serve hot, garnished with chopped cilantro, a sprinkle of the reserved glaze, and a scattering of coconut flakes for texture.

Chef's Note

For an extra crispy skin, lightly spray the sweet potato skins with cooking spray before baking; this will add a lovely crunch without extra oil.

Make-Ahead Tips

Store assembled but uncooked sweet potatoes in the refrigerator, covered, up to 2 days. Add the glaze just before reheating.

Substitutions

Replace tempeh with firm tofu or seitan. Use agave or honeyless sweetener for vegan sweetness, and swap soy sauce with low‑sodium or coconut aminos for a soy‑free version.