Ingredients
- 1 tbsp Gochujang
- 2 tsps Extra Virgin Olive Oil
- 1 1/2 tbsps Water
- 1 tbsp Shallot (chopped)
- 1/2 Sweet Potato (large, sliced)
- 4 ozs Tempeh (sliced)
- Sea Salt & Black Pepper (to taste)
- 1/2 Avocado (medium, sliced)
- 2 tsps Cilantro (chopped)
Directions
- Preheat the oven to 375ºF (190ºC). Line a baking sheet with parchment paper.
- Mix the gochujang, oil, and water together. Toss with the shallot, sweet potato, tempeh, salt, and pepper.
- Place everything on the baking sheet and cover with more parchment paper or foil. Cook in the oven for 20 minutes. Remove the cover and continue cooking for 10 minutes or until the potatoes and tempeh are browning on the edges.
- Divide the tempeh, sweet potatoes, and avocado between plates. Garnish with cilantro. Enjoy!