1h10mins total, one week in the fridge. homemade bbq : https://www.gimmesomeoven.com/homemade-bbq-sauce-recipe/

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4 small sweet potatoes, (cleaned)

2 tablespoons grapeseed oil

½ cup diced red onion

2 cups finely chopped broccoli

1 cup frozen corn kernels

1 (8-ounce) block tempeh

¾ cup hot BBQ sauce (homemade or store-bought, depends if you want it vegan)

Chopped green onion

Chopped chives

Plain yogurt (dairy or dairy-free, depends if you want it vegan)

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1. Preheat oven to 450 degrees Fahrenheit. Spread sweet potatoes in a baking dish and place on the center rack of the oven. Bake 40 minutes, or until you can easily pierce the sweet potatoes with a fork.

2. Remove baking dish from the oven. Slice each sweet potato lengthwise about three-quarters of the way down, so that the bottom remains intact. Use a fork to loosen and mash some of the orange sweet potato flesh. Spread sliced sweet potatoes in the baking dish and return to the oven to bake 20 additional minutes, or until soft.

3. Heat grapeseed oil in a large skillet over medium heat. Stir in red onion and cook 3 minutes, or until translucent.

4. Stir in broccoli and corn and cook 3 minutes, or until corn is warm and broccoli turns bright green.

5. Use your hands to crumble the tempeh into small pieces and add it to the vegetable mixture in the skillet. Stir in BBQ sauce and cook on low 3 minutes, stirring often. Remove from heat and set aside until the sweet potatoes are cooked.

6. Remove baked sweet potatoes from the oven and use a fork to mash the sweet potatoes as needed to create space for the filling. Divide the filling between sweet potatoes by spooning a portion into the center of each.

7. Serve with green onions, chives, and plain yogurt if desired.

Nutrition for one serving

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(Non-vegan stuff) ~399 kcal 20% · 16.9 g protein 34% · 14.6 g fat 19% · 55.1 g carbs 20% · 6.4 g fiber 23%

(Vegan alternatives) ~400 kcal 20% · 16.9 g protein 34% · 14.8 g fat 19% · 54.8 g carbs 20% · 6.5 g fiber 23% · Vitamin A ~729 µg RAE 81% · Vitamin C ~47.6 mg 53% · Calcium ~167 mg 13% · Iron ~3.11 mg 17%

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