Maple Tamari Roasted Tempeh Brunch Bowl

Recipe by Maya Popovich of Spice + Sprout (http://www.spiceandsprout.com)

Serves two

Recipe Description

This brunch bowl is the perfect quick fix if you want something kind of fancy, but don’t feel like going out. It is simple to put together, and just so delicious. I can see it becoming a staple around here, especially for those lazy Sunday mornings when you don’t even want to put on pants. The addictive salty sweetness of the Tempeh is complimented by simple tossed greens and a side of spiced sweet potato fries. You are going to love it!

Ingredients

Maple Tamari Roasted Tempeh

• 1/2 package tempeh, 240g
• 2 tbsp maple syrup
• 2 tbsp Amano Foods Organic Tamari Soy Sauce • 1 tbsp sesame oil

 

 

 

 

Sweet Potato Fries

• 1 small sweet potato
• 1 tbsp olive oil
• 1/2 tsp smoked paprika • 1/4 tsp cayenne
• salt and pepper to taste

To serve

• a handful of arugula per bowl
• drizzle of olive oil
• squeeze of lemon juice
• chives and hemp seeds to garnish (optional)

 

Maple Tamari Tempeh Brunch Bowl

 

Notes

Start marinating the tempeh at least one hour before cooking (or for up to 6 hours in the fridge). Slice the tempeh into thin strips. In a small mixing bowl or flat bottomed dish, mix together the

maple syrup, tamari, and sesame oil. Fully coat the tempeh strips in the mixture and then allow them to marinate in the fridge for at least one hour.

Preheat the oven to 375 and line two baking sheets with parchment paper, set aside. Chop the sweet potato into thin fry like pieces and then toss with olive oil, smoked paprika, cayenne, salt, and pepper. Arrange the sweet potato fries on the baking sheet so that they are not touching. Put the tray in the oven and bake for 20 – 25 minutes, until crispy brown. As the sweet potatoes begin to bake, lay out the marinated tempeh strips on the second prepared baking sheet. Place the tempeh in the oven once the sweet potatoes have been baking for about 10 minutes. Bake the tempeh and sweet potato fries for an additional 10 – 15 minutes, or until the tempeh is golden brown and the fries are crispy. You should rotate and flip both the tempeh and the fries halfway through baking.

To serve, place handfuls of arugula in each bowl. Distribute the fries and tempeh between the bowls and garnish with fresh chives and hemp seeds. Drizzle some olive oil and lemon juice over each bowl and serve warm!

 

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