BBQ Tempeh Loaded Yams
1 tsp olive, coconut, or avocado oil
1 small onion, diced
1-200g package of tempeh, crumbled
1 cup of vegan/GF friendly BBQ sauce
1 bell pepper, chopped
Salt and pepper to taste
1 tbsp olive, coconut or avocado oil
3 medium sized yams, cut in half lengthwise
1/4 small cabbage, thinly sliced lengthwise
Guacamole or avocado to serve
Chopped cilantro to serve
Limes to serve
Preheat oven to 425 F.
In the meantime, prepare your yams by drizzling the oil on a medium sized baking sheet. Roll each half yam in the oil, spreading it around on the pan, and coating both sides of the yam. Do this for all the yam halves and then place them face down on the sheet for baking. Bake at 425F for 20-25 minutes.
While the yams are baking, add the other tsp of oil to a medium sized pan and heat over medium-low heat. Add onion and sauté until soft. Add bell pepper chunks and cook for another 4-5 minutes, stirring frequently.
Add the crumbled tempeh and stir to cook for another 5 minutes until it starts to brown and cook through. Add BBQ sauce and stir to incorporate.
To serve, place the yams face up and top with a 3 tbsp of the tempeh mixture, a small handful of red cabbage, 2 tbsp of guacamole or a few slices of avocado, 1 tbsp of fresh chopped cilantro and fresh lime juice.