More Vegan Recipes!
This one was SUPER good and can be served either by itself, with some rice, over rice noodles, or over a salad. Really good flavors though:D
WHAT YOU'LL NEED:
*1 teaspoon salt (I used pink salt...and I will have a blog about why you should use it too!)
*1 teaspoon chili powder
*1/2 teaspoon cumin
*1/4 teaspoon cayenne
*2 sweet potatoes, peeled and cut into 3/4 inch chunks
*2 medium onions, peeled and cut into 1 - 2 inch long strips
*1 - 1 1/2 cups pineapple chunks
*2/3 block of tempeh cut into 1/2 inch cubes
*1/2 teaspoon minced garlic
*olive oil
START YOUR OVENS...375!
you will need two baking sheets, each with a piece of wax paper covering.
in a small dish, mix the salt, chili powder, cumin and cayenne well.
in a bowl, toss the sweet potato chunks with approx. 3 tablespoons olive oil (that isn't exact science...I just drizzled some in and tossed the potatoes until they were evenly coated).
sprinkle the spices in a little at a time and toss the potatoes so the spices spread evenly. Depending on the amount of 'kick' you want, you could use all the spice or half or 3/4 of what you made...personal preference. For me, about 2/3 was just right.
spread the potatoes evenly across one of the baking sheets and set aside.
in either the same bowl rinsed out, or another bowl, toss the onion slices and tempeh with some olive oil and the garlic. spread the onion and tempeh evenly across the other baking sheet.
on top of the onion and tempeh, evenly distribute the pineapple.
place both sheets in the oven, either the potatoes on the upper wrack and onion on the lower wrack, or side by side.
bake for 30-40 minutes or until sweet potatoes are soft.
serve with the onions, tempeh and pineapple over the potatoes.
make sure your first bite had all of the different flavors on it!
hope you enjoy:)
you are loved.
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