Roasted Sweet Potatoes With Tempeh

• 1/4 cup reduced-sodium tamari soy sauce
• 1 tablespoon mirin
• 1/2 teaspoon granulated garlic
• 1/2 teaspoon onion powder
• 1 teaspoon toasted sesame oil
• 8 ounces soy tempeh, cut into bite-size chunks
• 2 medium yams, peeled (optional)
• 2 teaspoons extra virgin olive oil
• 1/8 teaspoon ground ginger
• 1/8 teaspoon ground cinnamon
• 1 tablespoon canola oil
• salt and pepper
• 2 tablespoons finely chopped fresh parsley

1. Put tamari, mirin, granulated garlic, onion powder and sesame oil into a wide, shallow dish and stir to combine. Add tempeh, toss to coat all over, cover and set aside to let marinate for 30 minutes.
2. Meanwhile, toss yams with olive oil, ginger, cinnamon and 1 1/2 tablespoons of the marinade from the tempeh. Set the yams aside.
3. Preheat oven to 350u0b0F.
4. Heat canola oil in a large skillet over medium low heat. Add tempeh and cook, turning frequently, until browned on all sides, about 5 to 8 minutes.
5. Toss tempeh with yams, then transfer to a 2-quart casserole dish.
6. Cover and bake for 30 to 35 minutes, or until yams are tender. Season with salt and pepper and garnish with parsley.

soy sauce, mirin, garlic, onion powder, sesame oil, soy tempeh, yams, extra virgin olive oil, ground ginger, ground cinnamon, canola oil, salt, fresh parsley

Taken from www.food.com/recipe/roasted-sweet-potatoes-with-tempeh-327233 (may not work)