Plant-Forward
Royal Tempeh & Sweet Potato Tacos with Chili-Lime Yogurt
Watch Henry make it
Ingredients
- Sauce Base (for tempeh mixture)
- 1/4 cup water
- 1 medium lime,
- zest and juice
- (about 2 tablespoons juice, 3/4 teaspoon zest)
- 1 tablespoon pure maple syrup
- 2 1/2 teaspoons ground chili powder
- 1/2 teaspoon chipotle chili powder
- 2 1/2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon low-sodium soy sauce
- (for smoky umami depth)
- Filling
- 1 small sweet potato,
- scrubbed and shredded (about 2 heaping cups)
- 1 tablespoon extra-virgin olive oil
- 10 oz tempeh
- (I used
- Royal Tempeh
- , USDA Certified)
- 3 tablespoons low-sodium soy sauce
- White Sauce (Chili-Lime Yogurt Sauce)
- 1/2 cup low-fat plain yogurt
- 1/4 cup Mexican crema
- (or plain sour cream thinned with 1 tablespoon water)
- 1 to 2 teaspoons chili powder
- (adjust for heat preference)
- 2 tablespoons lime juice
- Salt to taste
- For Serving
- 8 corn or flour tortillas
- Diced avocado
- Thinly sliced jalapeño
- Chopped fresh cilantro
- Salsa
Directions
- 1
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.
- 2
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.
- 3
Prepare the Filling: Shred the sweet potato using a box grater or food processor (no need to peel).
- 4
Cook the Tempeh: Heat olive oil in a large nonstick skillet over medium heat. Crumble the tempeh and cook for 2 to 3 minutes until golden.
- 5
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.
- 6
Add the Sauce: Pour in the chili-lime tempeh sauce. Stir and cook for 3 to 4 minutes, until thickened and flavorful.
- 7
Warm the Tortillas: Heat in a dry skillet or wrap in foil and warm in a 300°F oven until soft and pliable.
- 8
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.
Nutrition
Per 1 serving
Estimated per serving. Actual values vary with brands, substitutions, and portion size. This is general information, not medical or nutrition advice.
Check every ingredient against your own allergies and dietary needs. See our Health & Nutrition Disclaimer.
