Tempeh Sweet Potato Cutlets

It’s hard for me not to overeat these savory treats. They’re wholesome and healthy but taste like dessert! They can be made entirely from leftover, pre-cooked ingredients that are versatile enough to keep stocked in your fridge and used in many other dishes. Just mix and heat.

The Recipe

Makes 10 cutlets

INGREDIENTS

1 cup sweet potato, cut into cubes and boiled for 10 minutes
1/2 cup tempeh, cut into cubes and boiled for 10 minutes
1/2 cup cooked buckwheat (or any other grain)
Untoasted sesame oil for frying
Serve with fresh greens, leftover steamed greens, or both

Optional seasonings

Salt, tamari, toasted sesame oil, cinnamon, cayenne pepper...

TOOLS

Big bowl

Frying pan

Directions

Crumble the tempeh in the bowl
Mix in the sweet potato and buckwheat (I like to use my hands to form a texture that is blended but still a bit chunky)
Season with your favorite things. Mine are a dash of sea salt and a splash each of tamari and toasted sesame oil.
Heat the untoasted sesame oil in the pan
Shape the “dough” into cutlets and brown them over medium-high for 2 or 3 minutes on each side, turning carefully
Serve with your meanest greens >:)

NOTES

Know your oils! Untoasted sesame oil is made from raw, pressed sesame seeds. Toasted sesame oil is made from toasted sesame seeds. The first is good for high-temperature cooking, while the second is flavorful and good for seasoning.

Sweet potatoes are great with a variety of herbs, spices, and condiments, and tempeh and grains are naturally mild, so you can experiment freely with this recipe! Thyme, red pepper flakes, cumin, and smoked paprika are other lovely flavoring choices.

I would love to hear your thoughts!

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Enjoy!

I’m Elena Singh, founder of the Sweet Science wellness program. I’m a certified nutrition counselor, science-based health coach, and addiction survivor. I help people in recovery heal their bodies and minds so they can learn to love sober life—not just survive it.