Recipe Image
Servings:
2
Maple Tempeh Stuffed Sweet Potato
These sweet potatoes are stuffed with maple tempeh and oozing with flavor from the maple tamari marinade for a memorable, delicious, and plant-based meal!
Total Time
1hr 15min
0.0
0 Ratings
Author: Joyous Health
Servings:
2
Ingredients
•
2
Sweet Potatoes
•
1
pckg
(250 g)
(250 g)
Tempeh
•
2
Tbsp
Tamari Soy Sauce
•
3
Tbsp
Maple Syrup
•
3
Tbsp
Extra-Virgin Olive Oil
•
to taste
Sesame Seeds
•
to taste
Chopped
Nori Sheets
•
to taste
Chopped
Scallions
Cooking Instructions
1.
Preheat the oven to 400 degrees F (200 degrees C). Line a sheet pan with parchment paper.
2.
Using a fork, poke multiple holes into the
Sweet Potatoes (2)
.
3.
Place sweet potatoes on to sheet pan. Bake for approximately 1 hour or until sweet potato is soft.
4.
Using your hands, break up
Tempeh (1 pckg)
with your hands. It's okay if you have some chunky bits. Place tempeh in a small bowl.
5.
To make the maple sauce, in a separate small bowl combine
Tamari Soy Sauce (2 Tbsp)
,
Maple Syrup (3 Tbsp)
, and
Extra-Virgin Olive Oil (3 Tbsp)
. Stir together.
6.
Pour maple sauce over top of tempeh and stir till all the tempeh is coated.
7.
Heat a frying pan on the stove top to medium with some extra-virgin olive oil. Add tempeh mixture and toss until warm.
8.
Slit the baked sweet potatoes down the middle and press with your fingers to open (wait a few minutes so you don't burn your fingers!) and create a little pocket to stuff the tempeh mixture into.
9.
Divide the tempeh mixture evenly between 2 baked sweet potatoes.
10.
Top with some sea veggies like
Nori Sheets (to taste)
,
Sesame Seeds (to taste)
, and
Scallions (to taste)
. Enjoy right away or refrigerate for up to 5 days.
Nutrition Per Serving
CALORIES
617
FAT
34.3 g
PROTEIN
29.1 g
CARBS
56.7 g
