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!
Ingredients
Cooking Instructions
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.
