Spicy Baked Tempura
Yam, sweet potato and broccoli coated in a crispy panko crumb and served with a spicy sriracha mayonnaise – delish!
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For the full list of ingredients and comprehensive instructions, please see the recipe card at the end of this post. Before you scroll, there’s important stuff to know in the blurb!
Yams are often mistaken for sweet potatoes, but the only similarity is that they’re both types of root vegetables called tubers. Yams are drier and starchier than sweet potato and can be used in the same way as potatoes – mashed, baked or chipped!
In African countries, yams are often used to make a paste with is eaten with stews, but in this recipe, we’ve coated them in a crispy coating and served them alongside broccoli and sweet potato.
The spicy dipping sauce in this Spicy Baked Tempura recipe is the perfect accompaniment to the crisp vegetables and you can adjust the spice level to suit your preference. We love our food with a little bit of a spicy kick, but if you’d prefer the dip a little milder, then you can just reduce the amount of sriracha.
Our Spicy Baked Tempura recently received 10s across the board from Strictly winner and musical theatre star Ore Oduba, when he visited us recently as a guest on our podcast, The Magic Ingredient. Ore chatted about growing up in a Nigerian household, life on tour with Jason Manford plus so much more!
You can listen to this episode of The Magic Ingredient here:
What diets is this Spicy Baked Tempura suitable for?
This Spicy Baked Tempura is suitable for vegetarian and dairy free diets.
Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.
How Weight Watchers friendly is this Spicy Baked Tempura recipe?
Weight Watchers’ new PersonalPoints plan calculates each individual’s Points allowance based on their unique food preferences and goals. This means we’re no longer able to offer exact WW points for our recipes.
The good news is that all of our recipes are still Weight Watchers friendly! If you have any questions about your Points budgets or you’re unsure how a certain recipe will fit into your plan, please reach out to Weight Watchers directly.
Do you need any special ingredients to make this Spicy Baked Tempura?
You should be able to find panko breadcrumbs in your local supermarket.
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For the tempura
Preheat the oven to 200°C fan. Spray 2 baking trays with some low calorie cooking spray.
Mix together the cornflour, chilli powder and garlic granules with some salt and pepper.
Coat the vegetables with cornflour and then dip them into the egg whites. Finally, coat thoroughly with the panko.
Place on the baking tray and spray with some low calorie cooking spray.
Bake in the oven for 15-20 minutes, turning the vegetables over halfway through, until they’re golden brown and just cooked.
For the dipping sauce
Mix the mayonnaise, sriracha, lemon juice and coriander together in a bowl and season to taste with some salt and pepper.
Serve the vegetable tempura immediately alongside the dip.
What could I serve with this Spicy Baked Tempura?
This Spicy Baked Tempura works perfectly when served alongside any of the following dishes:
How do you know when this Spicy Baked Tempura is cooked?
You should cook the vegetables for around 15-20 minutes or until they’re golden brown and just cooked.
Standard advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. This is to keep your family safe.
How long can you keep Spicy Baked Tempura in the fridge?
This Spicy Baked Tempura is best enjoyed fresh and we don’t recommend keeping it in the fridge!
Can I freeze Spicy Baked Tempura?
No, we don’t recommend freezing this recipe.
Can I reheat Spicy Baked Tempura?
We don’t recommend reheating this recipe – it’s best enjoyed fresh!
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Spicy Baked Tempura
Yam, sweet potato and broccoli coated in a crispy panko crumb and served with a spicy sriracha mayonnaise - delish!
- KCals 127
- Carbs 55G
For the tempura
- Preheat the oven to 200°C fan. Spray 2 baking trays with some low calorie cooking spray.
- Mix together the cornflour, chilli powder and garlic granules, with some salt and pepper.
- Coat the vegetables with cornflour and then dip them into the egg whites. Finally, coat thoroughly with the panko.
- Place the coated vegetables on the baking tray and spray with some low calorie cooking spray.
- Bake in the oven for 15-20 minutes, turning the veg over halfway through, until golden brown and the vegetables are just cooked.
For the dip
- Mix the mayonnaise, sriracha, lemon juice and coriander together in a bowl and season to taste with some salt and pepper.
- Serve the vegetable tempura immediately, alongside the dip.
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