This dish has become one of favourite mid-week meals! While the yams roast, the chutney, tempeh and no cook peanut sauce are easily assembled just in time for the yams to emerge from the oven. I love purple yams however; in a pinch regular yams are equally delicious!
Serves 2 hungry appetites, 3-4 not so hungry!! Leftovers are amazing for lunch!
Ingredients:
- 2 medium sized organic purple yams, cut lengthwise
- one recipe peanut sauce (recipe follows)
- one recipe of asian pear chutney (recipe follows)
- one recipe crispy tempeh (recipe follows)
- greens (I love arugula) and chopped cilantro to serve
The Yams:
Preheat your oven to 400 F. Cut the yams in half lengthwise. Leave the skin on. Place cut side down on a well oiled cookie sheet. Bake for about 30 min. or until easily pierced with a fork. While the yams bake prepare the rest of the ingredients.
The Peanut Sauce:
- 1/2 cup of organic peanut butter (or almond butter)
- 1 clove minced garlic
- 1/2 tsp. freshly grated ginger
- 2 tsp. of sambal
- 1 Tbsp. maple syrup
- 2 Tbsp. fresh lime juice
- 2 Tbsp. tamari
- 1/3 cup of water
Whisk well to combine. Set aside.
Asian Pear Chutney:
- One Asian Pear, peeled and cubed into 1/2 cm. squares
- Juice of one lime
- 3 Tbsp. minced red onion
- 1/2 jalapeno pepper, seeded and chopped (more if desired)
- 1/4 cup of chopped fresh cilantro
- pinch of salt
- 1 tsp. maple syrup
Combine all ingredients in a small bowl. Set aside.
The Tempeh:
Cut the tempeh into small cubes, about 1/2 cm. square. Heat 3 tbsp. oil in a large fry pan. Add the tempeh and 2 Tbsp. of tamari. Saute over medium heat until browned and slightly crispy on all sides.
To Assemble:
Place one or two baked yam halves on each plate. Arrange greens of your choice around the baked yams. Top the yams with a generous handful of the crispy tempeh. Top with peanut sauce and a big dollop of Asian pear chutney. Sprinkle with freshly chopped cilantro to serve!
