alive logo

Sweet Potato Tempeh Tacos with Kimchi Salsa

Serves 4 to 6


    Sweet Potato Tempeh Tacos with Kimchi Salsa

    Now that kimchi has hit the mainstream, it’s time to work its umami-fiery crunch into more of your cooking repertoire, including this punchy salsa that adorns a plant-based tempeh filling that brings even more umami oomph to the table. Served in fresh-tasting lettuce leaves, the whole dish is a riot of appetizing colour. For taco night, you can also scoop everything into warmed corn tortillas.


    If eating only plants, be sure to choose a brand of kimchi that is not made with a fish product such as anchovies or fish sauce.


    Sweet Potato Tempeh Tacos with Kimchi Salsa


    • 2 - 7 oz (200 g) packages plain tempeh
    • 1 Tbsp (15 mL) grapeseed or sunflower oil
    • 1 cup (250 mL) peeled and chopped red onion
    • 2 small sweet potatoes, peeled and grated, about 3 cups (750 mL) grated
    • 2 Tbsp (30 mL) tomato paste
    • 2 Tbsp (30 mL) low-sodium soy sauce or tamari
    • 1 tsp (5 mL) smoked paprika
    • 1 1/2 cups (350 mL) chopped kimchi
    • 1 avocado, cubed
    • 1 cup (250 mL) halved cherry tomatoes
    • 1 orange bell pepper, cored, seeded and chopped
    • 1 cup (250 mL) diced pineapple
    • 2 green onions, thinly sliced
    • 1/3 cup (80 mL) chopped cilantro
    • 12 large leafy lettuce leaves
    • Lime wedges


    Per serving:

    • calories297
    • protein16g
    • fat15g
      • saturated fat3g
      • trans fat0g
    • carbohydrates31g
      • sugars8g
      • fibre6g
    • sodium468mg



    With the large holes of box grater, crumble tempeh, or finely chop with knife.


    In large skillet over medium, heat oil. Add onion and heat for 5 minutes, stirring occasionally, until softened. Add tempeh and sweet potato to pan and heat for 5 minutes, stirring often, until grated potato is very tender. Add a splash of water to prevent it from sticking. Stir in tomato paste, soy sauce, and paprika; heat for 1 minute.


    In large bowl, toss together kimchi, avocado, tomatoes, bell pepper, pineapple, green onions, and cilantro.


    To serve, divide tempeh mixture among lettuce leaves and top with kimchi salsa. Serve with lime wedges.



    SEE MORE »
    Sweet and Sour Brussels Sprout Tempeh Stir-Fry

    Sweet and Sour Brussels Sprout Tempeh Stir-Fry

    This Asian-inspired stir-fry takes full advantage of the crunch Brussels sprouts achieve when they’re heated quickly. The sweet-and-sour sauce delivers a tangy edge, and tempeh offers plant-based protein and a blast of umami. If you want meat in the dish, you can replace tempeh with ground pork. Ready, set, go Stir-frying is a cooking method that thrives on speed. That means you want to have all of your ingredients prepped and ready to go into the pan. That also means no chopping on the fly.