1. Steam chopped sweet potato for approximately 10 minutes, until tender. I did this in a colander over a big saucepan of water.

2. Crumble up the tempeh into 1/2 inch pieces and place in a large skillet (I used a cast-iron skillet). Add 1/2 cup of water, 1 tablespoon tamari, and the lime juice. Bring to a boil, cover, and then reduce heat to a simmer. Cook for 5-10 minutes, until most of the liquid is gone.

3. Add the sweet potato to the tempeh, mix, and push to one side of the skillet. Add 1-2 teaspoons of sesame oil on the bare side of the skillet, then add the shallots or onion, garlic, and chile pepper. Saute for 1-2 minutes over medium high heat. Incorporate with the tempeh and sweet potato, add the squash and greens, and continue to cook over medium-high heat for another 4-5 minutes.

4. Stir in cilantro and/or basil and remove from the heat. In a small bowl, mix together the tamari, brown rice vinegar, sesame oil and cayenne powder. Pour over the stir fry and mix well. Taste the vegetables to see if they are cooked to your liking. Cook for another minute or two, if necessary, otherwise serve immediately.

5. Garnish with additional fresh lime juice, minced cilantro, and garlic chile sauce or sriracha, if desired.