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Air Fryer Rosemary & Lemon Tempeh Steaks with Sweet Potato Wedges
Crispy air fryer rosemary & lemon tempeh steaks paired with sweet potato wedges. A plant-powered, nutrient-rich meal that enchants your taste buds!
Indulge in a delightful plant-powered meal with our Air Fryer Rosemary & Lemon Tempeh Steaks paired with Sweet Potato Wedges. This dish is a perfect fit for those looking to enjoy a nutritious, protein-rich meal without the need for meat. Tempeh, a fermented soybean product, is not only loaded with plant-based protein but also rich in probiotics that support gut health. When marinated with rosemary and lemon, it transforms into a zesty and savory delight.
The air fryer is the star of the show here, ensuring a crispy exterior while preserving the natural flavors and nutrients of the ingredients. Paired with sweet potato wedges that are packed with beta-carotene, fiber, and vitamin C, this meal is a nutritional powerhouse. It's a simple yet unique way to enjoy a balanced diet, bringing a burst of flavors and textures to your table.
Recipe Overview
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
Servings
4
Calories
450 kcal
per serving
Cuisine
Chinese
Crispy air fryer rosemary & lemon tempeh steaks paired with sweet potato wedges. A plant-powered, nutrient-rich meal that enchants your taste buds!
Ingredients
- • Tempeh: 16 ounces, sliced into four 1-inch thick steaks
- • Fresh rosemary: 2 tablespoons, chopped
- • Lemon: 1, juiced and zested
- • Olive oil: 2 tablespoons
- • Garlic: 4 cloves, minced
- • Soy sauce: 3 tablespoons
- • Black pepper: 1 teaspoon
- • Sweet potatoes: 2 large, cut into wedges
- • Paprika: 1 teaspoon
- • Sea salt: 1 teaspoon
- • Avocado oil spray: as needed
Instructions
- 1 Preheat your air fryer to 375°F (190°C).
- 2 In a bowl, mix together the chopped rosemary, lemon juice and zest, olive oil, minced garlic, soy sauce, and black pepper. Submerge the tempeh steaks in this marinade, ensuring they are well-coated. Allow them to marinate for at least 15 minutes.
- 3 While the tempeh is marinating, prepare the sweet potato wedges. Toss them in a bowl with paprika, sea salt, and a light spray of avocado oil. Make sure the wedges are evenly coated.
- 4 Arrange the marinated tempeh steaks in the air fryer basket in a single layer. Spray lightly with avocado oil. Cook for 10 minutes, flipping halfway through until golden and crispy.
- 5 After removing the tempeh, place the sweet potato wedges in the air fryer basket. Cook for 15 minutes, shaking the basket halfway through, or until the wedges are crispy on the outside and tender inside.
- 6 Serve the tempeh steaks hot with a side of crispy sweet potato wedges. Garnish with additional rosemary if desired.
Serving Suggestions
- • This dish pairs beautifully with a fresh green salad tossed in a light vinaigrette. Consider using mixed greens, cherry tomatoes, and thin slices of cucumber for a refreshing contrast to the savory tempeh and sweet potatoes. For a beverage, a chilled herbal tea or a glass of sparkling water with a slice of lemon would complement the meal perfectly. Alternatively, serve the tempeh steaks on a bed of quinoa or brown rice to add a hearty grain component. This adds a pleasant texture and makes the meal even more satisfying while keeping it light and healthy.
Storage Tips
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the tempeh and sweet potato wedges back in the air fryer at 350°F (175°C) for about 5-7 minutes until warmed through and re-crisped. This method helps maintain the texture while preserving the nutritional value.
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