2 sweet potatoes, cubed
2 tablespoons chopped onion
1 clove garlic, minced
1 tablespoon olive oil
1/2 cup julienned red bell pepper
6 ounces tempeh, cubed
1 cup vegetable broth
1 teaspoon paprika
1 tablespoon soy sauce
Salt and pepper, to taste
2 tablespoons chopped fresh parsley
1. Heat the oven to 350 degrees. Place sweet potato in a lightly oiled or nonstick pan and bake for 20 minutes. Remove from the oven and set aside.
2. In a wok over medium-high heat, sauté onion and garlic in oil for 2 to 3 minutes. Add pepper, tempeh, and a bit of broth and stir frequently for 2 minutes. (Keep broth handy and always have 1/2 to 1 centimeter of broth at the bottom of the wok.) Add sweet potatoes and paprika, and slowly add remaining broth until it has all been absorbed by the tempeh and potatoes. Then add soy sauce, salt, pepper, and parsley. Mix well and serve.
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