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Smoky, sweet, and protein-packed Royal Tempeh & Sweet Potato Tacos with a bright chili-lime yogurt drizzle. A simple, plant-forward weeknight meal made the Protein Flip™ way.
Sauce Base (for tempeh mixture)
¼ cup water
1 medium lime, zest and juice (about 2 tbsp juice, ¾ tsp zest)
1 tbsp pure maple syrup
2½ tsp ground chili powder
½ tsp chipotle chili powder
2½ tsp smoked paprika
1 tsp ground cumin
1 tsp garlic powder
1 tsp onion powder
1 tsp low-sodium soy sauce (for smoky umami depth)
Filling
1 small sweet potato, scrubbed and shredded (about 2 heaping cups)
1 tbsp extra-virgin olive oil
10 oz tempeh (I used Royal Tempeh, USDA Certified)
3 tbsp low-sodium soy sauce
White Sauce (Chili-Lime Yogurt Sauce)
½ cup low-fat plain yogurt
¼ cup Mexican crema (or plain sour cream thinned with 1 tbsp water)
1–2 tsp chili powder (adjust for heat preference)
2 tbsp lime juice
Salt to taste
For Serving
8 corn or flour tortillas
Diced avocado
Thinly sliced jalapeño
Chopped fresh cilantro
Salsa
Make the Chili-Lime Yogurt Sauce:
In a small bowl, whisk together the yogurt, crema, chili powder, lime juice, and salt. Adjust consistency with a splash of water if needed. Chill until serving.
Mix the Tempeh Sauce:
In a separate bowl, whisk together the water, lime zest and juice, maple syrup, chili powders, smoked paprika, cumin, garlic powder, onion powder, and 1 tsp soy sauce. Set aside.
Prepare the Filling:
Shred the sweet potato using a box grater or food processor (no need to peel).
Cook the Tempeh:
Heat olive oil in a large nonstick skillet over medium heat. Crumble the tempeh and cook for 2–3 minutes until golden.
Add the Sweet Potato:
Stir in shredded sweet potato and the remaining 3 tbsp soy sauce. Cook for 4 minutes until the sweet potato begins to soften.
Add the Sauce:
Pour in the chili-lime tempeh sauce. Stir and cook for 3–4 minutes, until thickened and flavorful.
Warm the Tortillas:
Heat in a dry skillet or wrap in foil and warm in a 300°F oven until soft and pliable.
Assemble:
Spoon the tempeh mixture into tortillas. Drizzle with the chili-lime yogurt sauce and top with avocado, jalapeño, cilantro, and salsa.
Chef’s Note
The creamy yogurt-lime sauce adds brightness, cooling heat, and extra protein. For presentation, drizzle it diagonally across the tacos and garnish with micro-cilantro or thin lime wedges.
Pairing Suggestion: Try with a light Mexican lager or a sparkling lime agua fresca for a refreshing, complementary finish.
Sauce Base (for tempeh mixture)
¼ cup water
1 medium lime, zest and juice (about 2 tbsp juice, ¾ tsp zest)
1 tbsp pure maple syrup
2½ tsp ground chili powder
½ tsp chipotle chili powder
2½ tsp smoked paprika
1 tsp ground cumin
1 tsp garlic powder
1 tsp onion powder
1 tsp low-sodium soy sauce (for smoky umami depth)
Filling
1 small sweet potato, scrubbed and shredded (about 2 heaping cups)
1 tbsp extra-virgin olive oil
10 oz tempeh (I used Royal Tempeh, USDA Certified)
3 tbsp low-sodium soy sauce
White Sauce (Chili-Lime Yogurt Sauce)
½ cup low-fat plain yogurt
¼ cup Mexican crema (or plain sour cream thinned with 1 tbsp water)
1–2 tsp chili powder (adjust for heat preference)
2 tbsp lime juice
Salt to taste
For Serving
8 corn or flour tortillas
Diced avocado
Thinly sliced jalapeño
Chopped fresh cilantro
Salsa
USD
tempeh, sweet potaotes, tacos
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