I asked my sister the other day what she would like to see more of on the blog, and she said: simple supper options. So, in that spirit, here we go!
The original recipe inspiration for this came from Vegetarian Times magazine. I’m a huge library user and I love going in and finding that the new issue of VT is available. They have a lot of neat vegan and plant-based recipes, and such beautiful photographs!
I feel like I’m going through a bit of recipe fatigue at the moment. Maybe it’s because I have a cold (I’m not sure what I feel like eating) or because I made soup and it was too hot and I burned off all my taste buds (making me sometimes not sure what I actually AM eating). So between the two, I mostly feel like eating the soup I made for lunch, and then again for supper, because, well, there’s a lot of it. And then I don’t have to think too much.
Speaking of, this cold is relatively minor, but still a blow to my ego. I like to think I am cultivating the ferrari of immune systems, and when I get a cold IN SEPTEMBER I suddenly think, geez louise. Ferrari? Not in your dreams, lady.
Then again, colds are a reminder of exactly that – our immune systems are a bit compromised. Maybe it means you’re working too hard; not resting enough; not eating the best foods for your body; not getting enough gentle, restorative exercise (like walking in this beautiful fresh air!).
Which brings us back to this supper. It’s simple, nourishing, a great balance of sweet and salty and umami, a beautiful visual feast of green and orange, and pretty easy for your body to handle, from a digestion standpoint.
So maybe I should say, thank you cold! For pointing me in the direction of some healing foods, for making me take a moment to look at where I’m not giving my body what it needs, and for reminding me, yet again, that being healthy really is the best feeling and the best gift.
Baked Sweet Potatoes with Steamed Broccoli and Teriyaki Tempeh
- Author: Emily Joldersma, R.H.N.
- Recipe Notes: plant-based, nut-free, gluten-free (if you use a gluten-free soy sauce), grain-free
- one head of broccoli
- one pkg tempeh
- 4 medium sized sweet potatoes
- one large onion
- 2 tablespoons olive oil, coconut oil, or coconut oil
- 1 teaspoon sea salt/himalayan pink salt/sacred salts
- 3 tablespoons low-sodium tamari
- 2 tablespoons maple syrup
- 1 teaspoon your favourite dijon mustard
- To marinate tempeh: in a medium glass bowl, whisk together tamari, maple syrup, and mustard. Slice tempeh into cubes and shake around in your marinade. Refrigerate until ready to use.
- Preheat oven to 400F.
- Slice sweet potatoes into long wedges and place on baking tray.
- Slice onion into rounds and scatter artistically over sweet potatoes.
- Drizzle oil over sweet potatoes/onions and sprinkle with sea salt.
- Bake for 25-35 minutes or until sweet potatoes are soft and onions smell amazing.
- While the potatoes are cooking, gently steam/boil (steaming is preferred, but you might be like me and not currently be in possession of a steamer) broccoli in or over boiling water until close to tender and a brighter green colour. Drain and keep warm.
- In the last few minutes of your potatoes baking, place tempeh on a baking sheet and throw in the oven, baking until lightly browned.
- Arrange sweet potatoes, broccoli, and tempeh your plate, and drizzle with a little leftover marinade, if desired.
© Emily Joldersma, R.H.N
2 responses to “Baked Sweet Potatoes with Broccoli and Teriyaki Tempeh”
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