Roasted Sweet Potatoes with Tempeh

Course Main Dishes

Ingredients in this Recipe

1 (8 ounce) package tempeh, cut into bite size chunks
1 tablespoon canola oil
1 tablespoon mirin (sweet Japanese cooking wine)
1 teaspoon toasted sesame oil
1/2 teaspoon granulated garlic or garlic powder
1/2 teaspoon onion powder
1/4 cup reduced sodium tamari
1/8 teaspoon ground cinnamon
1/8 teaspoon ground ginger
2 medium sweet potatoes (about 2 pounds), peeled (optional) and cut into bite size pieces
2 tablespoons finely chopped parsley
2 teaspoons extra virgin olive oil
Salt and pepper to taste