Plant-Forward
Royal Tempeh & Sweet Potato Tacos with Chili-Lime Yogurt
Ingredients
- 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
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 2–3 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 3–4 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.
