Honestly, I am not the biggest sweet potato fan. My husband, even less so. However, we are both aware of how healthy they are for us. We want those health benefits! This dilemma got me thinking, “What would it take to make my husband enjoy sweet potato?”

Then it hit me, Thai tempeh stuffed sweet potatoes with honey mustard! I have always been a huge fan of savory-sweet dishes. The fact that I have never tried to make sweet potatoes with vegan honey mustard before was shocking! Therefore this recipe, with some Thai flair, was born.

This recipe for baked sweet potato with vegan honey mustard packs a tonne of flavor! The ingredients in this potato hit all the different taste sensations you could ask for.

Bitter: I used collard greens with garlic. You can use any bitter leafy greens of your choice. Brussels, chard, or kale finely chopped will work wonderfully! 

Sour: The honey mustard has some sour kick thanks to the apple cider vinegar and freshly squeezed lemon. 

Umami & Savory: BBQ seasoned pulled king oyster mushrooms and BBQ tempeh crumbles provide a meaty, savory flavor.

Sweet: Apart from the sweet potatoes themselves, the bitter-sweet vegan honey-mustard sauce is really what pulls this recipe together! The corn kernels also provide a hint of savory-sweet flavor.

Spicy: This is a hot little tip I got from Derek Serrano from the Wicked Healthy Blog! Finely slice some red Thai Chilies for delicious bursts of heat!

Added flavor/veggie filler: Rinsed black beans for added protein. Add, green onions, cilantro, and a dash of lime for maximum flavor!

How to Prep your Thai tempeh stuffed sweet potatoes and Vegan HOney Mustard.

1. Collard Greens

   • Cut into small pieces

   • Cook in a pan with olive oil and garlic

   • Cook until your leafy bitter greens are tender enough for your liking. I like mine to be less wilted than other people.

2. Pulled BBQ King Oyster Mushrooms & Smokey Tempeh

   • I recommend buying 2-3 packs because this stuff is yummy!

   • Pull/shred the stems of the king oyster mushrooms with a fork.

   • Season with BBQ rub or Steak rub, salt, pepper, and garlic granules.

   • When it comes time to cook these, get your cast iron hot at medium-high heat.

   • Don’t move the mushrooms around as they fry on the pan, this allows for better caramelization.

   • Cook for around 4-6 minutes before tossing around the mushroom shreds.

   • Tenderize them in the oven at 350 F for about 10-12 minutes!

   • Now, these are ready to go! Feel free to heat them up in a microwave and top them up with BBQ sauce whenever you are assembling your potato, or to quickly fry them on high in your cast-iron for 2-3 minutes.

   • Cook up a bunch of pre-seasoned BBQ tempeh or regular tempeh covered in BBQ seasoning to use as a savory topping.

3. Vegan Honey Mustard Dressing

   • 1/2 cup vegan yogurt

   • 1/4 cup extra-virgin cold-pressed olive oil

   • 1/4 cup Dijon mustard

   • 3-4 tbsp maple syrup, to taste

   • 2 tbsp fresh lemon juice

   • 2 tbsp apple cider vinegar

   • 1 clove garlic, minced

   • 1/2 tsp fine sea salt

   • Black pepper to taste (about 10 twists!)

   • Mix for an incredible vegan ‘honey-mustard dressing, store in a container in the fridge.

4. Rinsed Black Beans

   • Ideally buy a can that is sodium-free and BPA-free. Store in a container in the fridge.

5. Chopped Other Toppings

   • Corn kernels either frozen or from a can. Defrost or rinse them off and place them in a container.

   • Chopped red Thai chili peppers in a small container.

   • Chopped cilantro (optional) in a small container.

   • Chopped green onion in a small container.

6. Baked Sweet Potatoes

   • You can choose to either bake them all in one go or bake them fresh daily. It is a very easy step that one can do while relaxing and watching Netflix, so I leave it up to you!

Quickly assemble all ingredients for dinners or assemble them for week day lunches! I highly recommend transporting your sauce in a separate container and drizzling it on after heating up your potato.

ENJOY!