Sweet Potato Tempeh Skillet

Recipes

Good Morning friends! How was your Christmas? Apologies for the lack of communication last week, but Steve and I were making the most of being back in Michigan. I had lots of fun times with my future in-laws, who made sure I felt very welcomed, and saw quite a few friends….but not as many as we would have liked.

To be honest, I was REALLY homesick for a few days, but I did have a marvelous time in Michigan, and Steves family made me feel so loved. I also got to FaceTime my family and friends, which was really special. Here are a few pics:

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For those who are confused by this (seems to be everyone who is not English haha), in England, we have christmas crackers with our christmas dinner. The Picucci’s wanted me to feel more at home 🙂
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My little kid at heart
Before we opened our stockings (mary made one for me….and stuffed my one from home as well!!)
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Facetiming mum and dad as we opened presents
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Our Christmas morning run 🙂

It’s now back to work, and time to get back on track with nutrition. That means lots of good fuel, and easing up on the sweets a little! I thought this would be a great meal to kick start that, and I absolutely love this Lightlife Flax Tempeh, especially when it is soaked in flavor! A great way to finish off Meatless Monday for 2014. What are you going to share with Confessions of a Mother Runner and I for Meatless Monday? Will you help us grow it in 2015?

Elite runner Tina Muir shares a healthy meatless monday meal to start your detox after overindulging during the holidays.

Sweet Potato Tempeh Skillet

Serves 4

Preparation time: 5 minutes

Cooking time:20 minutes

Ingredients

1 tbsp oil

1 large sweet potato, peeled and cut into 1/2 inch cubes

1/2 onion, diced

2 cloves garlic, minced

1 tsp cumin

1/2 tsp salt

1/2 tsp pepper

1/2 tbsp sriracha

1/2 red pepper, cut into small chunks

1 tbsp cilantro

1/2 tbsp lemon juice

1 package Lightlife Flax Tempeh, cut into 1 inch cubes

1 tsp oil

1/2 tbsp soy sauce

2 large tomatoes, cut into small chunks

1/3 cup edamame

1/3 cup sweetcorn

1/2 avocado, cut into small cubes

Instructions

Heat up the 1 tbsp oil in a cast iron skillet over a high heat. Add the sweet potato and onion, and stir continuously for a 2-3 minutes once the edges of the sweet potatoes are golden brown. Turn the heat down to low, and add the red pepper, garlic, salt, pepper, sriracha, cilantro and lemon juice. Cover, and leave to cook for 10-15 minutes until just starting to soften.

Meanwhile, cook the tempeh in the 1 tsp oil and soy sauce in a frying pan over a medium high heat. Flip the tempeh regularly to make sure the sides are browned evenly. Once brown on all sides, set aside.

Once the sweet potato has just started to soften, add the edamame, sweet potato, and tomatoes. Cook for 3-5 minutes. Stir well, and add the tempeh and avocado.

Nutritional Information

276 calories, 12g fat, 330mg sodium, 31g carbohydrates, 11g fiber, 7g sugar, 0mg cholesterol, 14g protein


How was your Christmas? What are you doing to get back on track with your nutrition?

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17 Comments.

  • I am so glad you had a nice Christmas week!

  • Glad to hear you enjoyed your Christmas. Happy New Year Tina!

  • Girl you make that crown look gooooooood 😉

  • It looks like you had a wonderful Christmas! I like this recipe a lot too, I think it I remove a few things I could use it for whole30! Happy Monday Tina!

  • Glad you enjoyed your Christmas! This recipe looks so yummy!

  • Lake Shore Runner
    December 29, 2014 8:33 am

    Glad to hear you enjoyed your time in MI! This recipe looks delicious too – I love combining Mexican flavors with sweet potatoes.

  • I’m going to make this tonight! It looks amazing!

  • So glad your Christmas was filled with love. I know how it feels to be homesick… I have so much empathy. My best friend Justin is from England, so he introduced me to the Christmas Cracker back in the 90’s. As soon as I had kids. I knew it was a tradition I wanted to maintain in our house. Christmas dinner wouldn’t be the same without a paper crown and a joke. That was such a thoughtful gesture from Steve’s parents. Once again you have presented us with a gorgeous meal. I try not to eat too much meat, so this is a nice hearty option.

  • This looks delish! I’m looking for more ways to cook Tempeh- so it’s perfect.

  • I’ve used Temeph once and liked it, I need to try it out again. This looks delicious!

  • ooh that looks yummy! I really started to like Tempeh this year and anything with siracha is great. Happy Meatless Monday!

  • Merry Christmas Tina! This skillet seriously has all of my favorite things in it.

  • I’m an adopted Christmas baby, too! I’m Jewish so I go to my boyfriend’s house every year for Christmas, and his family makes me feel so loved. We even have Chinese food on Christmas Eve so I don’t miss out on the Jewish chinese-food-on-christmas-tradition haha. And this recipe looks delicious, as always!

  • After taking a week off from training and worrying about healthy eats, I am focusing on sweating it out…lots of yoga…smoothie…clean eating. I’ll enjoy NYE and then get back on track after that too. The holidays should be fun and I’m enjoying them. Glad you are too! XOXO

  • Yum, Tina! I am working to get back on track this week but my parents have a different eating style (and SO much dessert floating around!) It’s not easy. Glad you had such a good break!

  • Looks like a wonderful Christmas! The Sweet Potato Tempeh Skillet doesn’t look so bad either. 😉 Really it looks delicious, my husband sitting next to me checking it out said throw a egg or two on that for breakfast!

  • I was sure I already commented! So happy to hear you enjoyed the holidays and I’m even happier to say I enjoyed a totally stress free holiday. Lots of family time with no phones, computers or TV. I pretty much stayed on track with eating and still enjoyed the holidays tremendously. I give credit to my green smoothie a day plan!

    Happy early 2015 friend!

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