Sweet Potato Soul's Jenné Claiborne grew up in Atlanta eating classic Soul Food—fluffy biscuits, smoky sausage, Nana's sweet potato pie—but thought she'd have to give all that up when she went vegan. As a chef, she instead spent years tweaking and experimenting to infuse plant-based, life-giving, glow-worthy foods with the flavor and depth that feeds the soul.
Note from the chef: This recipe is also delicious with chickpeas, tofu, mushrooms, white potatoes, spinach, kale, and collards. If you’d rather prepare the whole dish in one Instant Pot (or normal stovetop pot), you can add the veggies when you add the tempeh and cook as suggested.
- 1 head cauliflower, cored and chopped
- 1 large sweet potato, cubed
- 2 tablespoons grapeseed oil
- 1 teaspoon turmeric powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground coriander
- 1 ½ teaspoon garam masala
- 6 cloves of garlic, minced
- 1 inch fresh ginger, minced
- ½ yellow onion, diced
- 1 red bell pepper, diced
- 1 28 oz can of diced tomatoes
- ¼ cup coconut cream
- 1 cup Califia Farms probiotic non-dairy yogurt, plain & unsweetened
- 1 package tempeh, cubed
- 1 teaspoon salt
- ⅓ - ½ teaspoon cayenne pepper
- Cooked white or brown rice
Preheat oven to 375°, and line a baking sheet with a silicone mat or parchment paper. Toss the cauliflower with 1 tablespoon of grapeseed oil, and spread evenly over the baking sheet. Sprinkle on some salt. Roast for 35-45 minutes, until the vegetables are tender.
Instant Pot Instructions: Turn the Instant Pot onto sauté and add 1 tablespoon of oil to the pot. Once warm add the turmeric, paprika, coriander, and garam masala and toast for 15 seconds. Then add the garlic and ginger and stir well to sauté for another 15-30 seconds. Add the onion and pepper, and continue to sauté until onions soften. Add the diced tomatoes, coconut cream, Califia Farms non-dairy yogurt, tempeh, and salt.
Cancel the sauté setting, place the lid on the Instant Pot, and set it to pressure cook for 12 minutes. Allow it to natural steam release for at least 10 minutes. Release any remaining steam, and remove the lid. Add the roasted vegetables, and stir. Season to taste with more salt if needed. Serve over rice with cilantro and an extra drizzle of non-dairy yogurt.
Stovetop Instructions: Warm 1 tbsp grapeseed oil in a large pot over medium heat. Add the spices to toast for 15 seconds. Then add the garlic and ginger and stir well to sauté for another 15-30 seconds. Add the onion and pepper, and continue to sauté until onions soften. Add the diced tomatoes, coconut cream, Califia Farms non-dairy yogurt, tempeh, and salt. Bring to a low simmer, then place a lid over the pot and cook for 40 minutes. Add the roasted vegetables, and stir. Season to taste with more salt if needed.