Baked Sweet Potato and Tempeh Salad
Ingredients
- medium sweet potato
- frozen broccoli
- tempeh
- low sodium shoyu
- collard greens
- guacamole
Preparation
Dice a medium sweet potato and bake it on parchment paper at 400F for about 10 minutes until almost done roasting.
Top the baked potatoes with frozen broccoli and diced tempeh tossed with a little low sodium shoyu, then bake for an additional 10 minutes.
Sprinkle chopped collard greens on top of everything and bake for 5 more minutes until the greens wilt slightly.
Toss all the ingredients together after removing from the oven and add guacamole when serving.
This meal is oil-free, involves very little cleanup, and is perfect for a busy day.