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Maple Tempeh Stuffed Sweet Potato

Mains & SidesDairy FreeDetox Friendlygluten-freeVeganVegetarian
This totally plant-based stuffed sweet potato with tempeh is a complete meal because you've got protein, good fat and tons of fibre. It is fulfilling and delicious.
Servings 2 generously

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

  • 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.
  • 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.
Find this recipe and more at https://www.joyoushealth.com/27497-blog-stuffed-sweet-potato-three-ways/