Preheat the oven to 400 degrees F (200 degrees C). Line a sheet pan with parchment paper.
Using a fork, poke multiple holes into the
Sweet Potatoes (2)
Place sweet potatoes on to sheet pan. Bake for approximately 1 hour or until sweet potato is soft.
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.
To make the maple sauce, in a separate small bowl combine
Tamari Soy Sauce (2 Tbsp)
Maple Syrup (3 Tbsp)
Extra-Virgin Olive Oil (3 Tbsp)
. Stir together.
Pour maple sauce over top of tempeh and stir till all the tempeh is coated.
Heat a frying pan on the stove top to medium with some extra-virgin olive oil. Add tempeh mixture and toss until warm.
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.
Divide the tempeh mixture evenly between 2 baked sweet potatoes.
Top with some sea veggies like
Nori Sheets (to taste)
Sesame Seeds (to taste)
Scallions (to taste)
. Enjoy right away or refrigerate for up to 5 days.