Rich and comforting, sweet potatoes are an ideal soup ingredient. Pairing them with tempeh and warm spices makes for an even heartier nutrition-packed meal. With a dollop of tangy yogurt and sprinkle of toasted pumpkin seeds, this stew can be served on its own or ladled over grains like quinoa for a satisfying fall dinner.
Sweet Potato and Tempeh Stew Serves 4
1 tablespoon olive oil 1 onion, diced 1 clove garlic, minced 1 tablespoon grated ginger 6 cardamom pods 1 teaspoon coriander seeds 1/4 teaspoon red pepper flakes 1/4 teaspoon salt 2 pounds sweet potatoes, peeled and cut into 1/2-inch cubes (about 4 cups) 3 cups vegetable stock or water 8 ounces tempeh, cut into 1/2-inch cubes 1 cup plain yogurt, divided Salt and pepper to taste Toasted pumpkin seeds for garnish
Heat oil in a large, heavy saucepan. Sauté onion and garlic until onion is translucent.
Add ginger, cardamom pods, coriander seeds, red pepper flakes, and 1/4 teaspoon salt and sauté for another minute.
Add sweet potatoes and water or broth. Bring to a boil, then reduce heat and simmer for 10 minutes.
Add tempeh and simmer for about 10 more minutes, until tempeh is cooked through and potatoes are tender.
Remove from heat, season to taste, and stir in 1/2 cup yogurt. Serve garnished with the remaining yogurt and pumpkin seeds.