Loaded Sweet Potatoes with Charred Scallion Miso Butter & Five-Spice Tempeh

Ingredients
2 sweet potatoes
4 scallions
3 tbsp. vegan butter
2 tsp. white miso paste
8 oz. tempeh
1/4 tsp. Chinese five-spice

Directions
Preheat oven to 425 degrees. Halve the sweet potatoes lengthwise. Rub the sweet potatoes with about 1/2 tsp. oil, add a pinch of salt and pepper. Roast, cut side down, until tender, about 25 to 30 minutes.

Thinly slice the scallions. Combine the butter and miso paste in a bowl, mashing with a fork until well mixed. Place a large nonstick skillet over high heat with 1 tsp. oil. Once hot, add half of the sliced scallions and cook until charred in spots, about 2 to 3 minutes. Stir the charred scallion miso butter to combine and set aside.

Crumble the tempeh with your hands. Return the skillet to medium-high heat with 2 tbsp. oil. Once hot, add the tempeh and a pinch of salt and pepper. Cook, tossing occasionally, until browned and crispy in places, about 4 to 7 minutes. Remove from heat and toss with five-spice.

Use a fork to mash the roasted sweet potato flesh slightly. Spread some of the charred scallion butter onto the sweet potatoes and top with five-spice tempeh. Sprinkle with remaining sliced scallions.

Serves 2 as a main dish, but requires additional side.