Maple Tempeh Stuffed Sweet Potato

Ingredients

Servings

2 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

2

Sweet Potatoes

1 pckg
(250 g)

Tempeh

2 Tbsp

Tamari Soy Sauce

3 Tbsp

Maple Syrup

3 Tbsp

Extra-Virgin Olive Oil

plus extra for frying tempeh

to taste

Sesame Seeds

for garnish

to taste

Chopped Nori Sheets

for garnish

to taste

Chopped Scallions

for garnish

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.