Description

These vegetarian sweet potato and tempeh pitas with garlicky tahini yogurt sauce are perfect for an easy lunch or dinner! Sweet potato and tempeh slices are roasted in the oven until tender then piled onto pita bread slathered with a thick, garlicky tahini yogurt sauce. Enjoy them as-is or add your favorite toppings like sliced tomatoes and pickles.

Ingredients

Units Scale

1 8-ounce package tempeh
2 tablespoons tamari
2 teaspoons rice vinegar
2 teaspoons maple syrup
Sea salt, to taste
2 medium sweet potatoes, about 1 pound
1 1/2 tablespoons olive oil
2/3 cup plain Greek yogurt
1/3 cup tahini
1-2 cloves garlic, grated on a microplane or minced
1 medium lemon, zested and juiced
4 pitas
Toppings of your choice, such as sliced tomato and pickles

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Instructions

Preheat the oven to 400 degrees and line a large baking sheet with parchment. Cut the tempeh in half lengthwise, then slice into half inch thick pieces. Add the tamari, rice vinegar, maple syrup and a pinch of salt to a medium sized bowl, mix well, then add the tempeh. Toss to coat in the marinade then set aside.

Peel the sweet potatoes, then cut in half lengthwise. Slice into half inch pieces then arrange on one half of the baking sheet. Drizzle with the olive oil and season with a pinch or two of salt. Toss to coat, then spread the sweet potatoes in an even layer. Toss the tempeh one last time in the marinade, then place the tempeh pieces on the other half of the baking sheet, drizzling some of the extra marinade over the top. It’s fine if the marinade creeps towards the sweet potatoes! Roast the sweet potatoes and tempeh in the preheated 400 degree oven for 25-28 minutes until the sweet potatoes are fork tender.

While the sweet potato and tempeh are in the oven, make the yogurt sauce. Whisk together the yogurt, tahini, garlic, 1 teaspoon of the lemon zest, 1 1/2 tablespoons of the lemon juice, and a pinch of salt until very smooth. Taste and add more salt as needed. If the yogurt sauce is super thick, add a tablespoon of ice water at a time until you reach your desired consistency.

Slather a big dollop of the yogurt sauce onto a pita then pile on some of the sweet potato and tempeh. Add your desired toppings and serve any extra sauce on the side.

Leftover sweet potato and tempeh can be kept in an airtight container in the fridge for up to 5 days. Enjoy cold or gently reheated. Store leftover yogurt separately and enjoy within 5 days.

Notes

Use one garlic clove for less garlicky flavor and two for a more intense flavor. I usually prefer using just one.
If you prefer, you can warm your pita up on in the oven towards the end of the baking time. Spritz with a bit of water then place it on a baking sheet or directly on the other rack.
You can use regular yogurt or vegan yogurt in place of the Greek yogurt. If you do this, you most likely won’t need to add any ice water to thin it out.
If you’re making these to enjoy throughout the week, store the components separately until you’re ready to make and eat a pita.

Prep Time: 10 minutes
Cook Time: 25-28 minutes
Category: main