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February 2024 NB (Publication Instagram) (8).png

For a nutritious and filling dinner!


  • 4 medium sweet potatoes

  • 240 grams of tempeh , crumbled

  • 3 tablespoon olive oil

  • 1 medium onion , finely chopped

  • 2 cloves garlic , minced

  • 1 red bell pepper , diced

  • 1 teaspoon smoked paprika

  • 1 teaspoon cumin

  • 1/2 teaspoon chili powder

  • Salt and pepper , to taste

  • 1/2 cup corn  (fresh or frozen)

  • 1/2 cup black beans , rinsed and drained

  • 1/4 cup chopped fresh cilantro  (optional)

  • Lime wedges , for serving

80 minutes

4 servings


Preheat oven to 400°F 

  1. Bake sweet potatoes: Pierce with a fork, place on a baking sheet, and bake for 45-60 minutes until tender.

  2. Prepare tempeh filling: Sauté onion and garlic in olive oil until translucent. Add crumbled tempeh, and cook for 5 minutes until browned.

  3. Add spices and veggies: Stir in bell pepper, paprika, cumin, chili powder, salt, and pepper. Cook for 5 minutes, then add corn and black beans.

  4. Assemble stuffed potatoes: Cut sweet potatoes open lengthwise without cutting through completely. Fluff insides with a fork. 

  5. Stuff potatoes: Spoon tempeh mixture into sweet potatoes evenly.

Serve: Garnish with cilantro and lime wedges. Serve with fresh guacamole.

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