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Mains & Sides

Maple Tempeh Stuffed Sweet Potato

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Ingredients

2 baked sweet potatoes (preferably)
1 package (250g) tempeh, broken up into crumbly bits and chunks
2 tbsp tamari
3 tbsp maple syrup
3 tbsp extra-virgin olive oil
Garnish: Sesame seeds, nori and chopped green onion

Instructions

Using your hands, break up tempeh 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, maple syrup and extra-virgin olive oil. Stir together.
Pour maple sauce over top of tempeh and stir till all the tempeh is coated.
Heat a fry pan on the stove top to medium with some extra-virgin olive oil. Add tempeh mixture and toss until warmed.
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 3 baked sweet potatoes. If you're really hungry, feel free to divide between 2 sweet potatoes.
Top with some sea veggies like nori, sesame seeds and chopped green onion. Enjoy right away or refrigerate for up to 5 days.
Preheat oven to 400F. Line a sheet pan with parchment paper.
Using a fork, poke multiple holes into the sweet potatoes. Place sweet potatoes on to sheet pan. Bake for approximately 1 hour or until sweet potato is soft.