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RECIPE
8 INGREDIENTS 10 STEPS 1hr 15min

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!
Maple Tempeh Stuffed Sweet Potato Recipe | SideChef
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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!
Joy McCarthy is the Founder of Joyous Health, a Certified Holistic Nutritionist and best-selling author.
https://www.joyoushealth.com/
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Joy McCarthy is the Founder of Joyous Health, a Certified Holistic Nutritionist and best-selling author.
https://www.joyoushealth.com/
1hr 15min
Total Time
$2.93
Cost Per Serving

Ingredients

Servings
2
US / METRIC
1 pckg
(250 g)
Tempeh
2 Tbsp
Tamari Soy Sauce
3 Tbsp
Extra-Virgin Olive Oil
plus extra for frying tempeh
to taste
for garnish
to taste
Chopped Nori Sheets
for garnish
to taste
Chopped Scallions
for garnish
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For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

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CALORIES
617
FAT
34.3 g
PROTEIN
29.1 g
CARBS
56.7 g

Cooking Instructions

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Step 1
Preheat the oven to 400 degrees F (200 degrees C). Line a sheet pan with parchment paper.
Step 2
Using a fork, poke multiple holes into the Sweet Potatoes (2) .
Step 3
Place sweet potatoes on to sheet pan. Bake for approximately 1 hour or until sweet potato is soft.
Step 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.
Step 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.
Step 6
Pour maple sauce over top of tempeh and stir till all the tempeh is coated.
Step 7
Heat a frying pan on the stove top to medium with some extra-virgin olive oil. Add tempeh mixture and toss until warm.
Step 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.
Step 9
Divide the tempeh mixture evenly between 2 baked sweet potatoes.
Step 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.

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Nutrition Per Serving
Calories
617
% Daily Value*
Fat
34.3 g
44%
Saturated Fat
6.2 g
31%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
56.7 g
21%
Fiber
4.0 g
14%
Sugars
23.8 g
--
Protein
29.1 g
58%
Sodium
976.6 mg
42%
Vitamin D
--
--
Calcium
211.5 mg
16%
Iron
4.6 mg
26%
Potassium
1050.5 mg
22%
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