Sweet Potatoes Topped with Tempeh and Tahini Sauce | RICARDO

Ingredients

• 3 large sweet potatoes, halved lengthwise
• 1 package (240 g) frozen tempeh, thawed and diced
• 1 onion, chopped
• 3 tbsp (45 ml) olive oil, plus more for coating the potatoes
• 2 tbsp (30 ml) lemon juice
• 1 tbsp (15 ml) honey or maple syrup
• 1 tsp garam masala
• ½ cup (15 g) cilantro leaves
• ¼ cup (10 g) chives, finely chopped
• 1 shallot, thinly sliced
• ¼ cup (60 ml) tahini
• ¼ cup (60 ml) water
• 1 tbsp (15 ml) lemon juice
• 1 pinch ground cumin