Tempeh Stuffed Sweet Potatoes - cooking recipe

Ingredients

4 medium sweet potatoes
1 tablespoon avocado
1/2 large onion, finely diced
1 garlic clove, minced
8 ounces tempeh, crumbled
1 teaspoon soy sauce
1 avocado, sliced
2 tablespoons cilantro
2 sliced green onions, for garnish
2 tablespoons toasted peanuts, chopped, for garnish
2 tablespoons toasted sesame seeds, for garnish
Peanut Sauce
1/4 cup plus 2 tablespoons creamy peanut butter
2 tablespoons soy sauce
1 tablespoon sriracha sauce
1/2 lime, Juiced
2 teaspoons grated fresh ginger
1 garlic clove, minced

Preparation

Cook sweet potatoes in microwave.
make the peanut sauce. Place all peanut sauce ingredients together in the food processor and blend until combined. Set aside until ready to use.
Next, make the tempeh. Heat vegetable broth in a medium skillet on medium-high heat. Add onion and garlic and saute until tender, about 4 minutes. Add tempeh and cook until lightly browned, about 3-4 minutes. Add soy sauce, cook another minute and turn off heat.
When sweet potatoes are cool enough to handle, cut a slit in each one. Fill with a few slices of avocado, the tempeh mixture (it'll fall over the sides - that's okay!), and a drizzle of peanut sauce. Garnish with cilantro, green onions, peanuts, sesame seeds and sriracha.