Tempeh Bacon with Avocado & Sweet Potato
Calories & Macros: 832 kcal; Protein 52 g (23 %), Carbs 100 g (45 %), Fat 32 g (32 %)
Prep Time: 15 min
Cooking Time: 30 min
200 g Tempeh
2 Tbsp Soy Sauce
1 Tbsp Maple Syrup
3/4 Tsp Garlic Powder
1 Tsp Salt
1 Tsp Black Pepper
100 g Mushrooms
100 g Kale
1/2 Tsp Avocado Oil
40 g Avocado
190 g Sweet Potatoes
50 g Green Onion
Slice the mushrooms and green onions. Chop the kale.
Slice the tempeh into thin slices.
In a shallow dish, add the soy sauce, maple syrup, garlic powder and some of the salt & pepper.
Tilt the dish to coat each piece of tempeh, and let it sit for 5-10 minutes.
Flip the tempeh and let it sit another 5-10 minutes.
Place the strips on a baking tray and bake in the oven at 200 degrees celcius, until crispy.
Place a rinsed unpeeled sweet potato into the oven as well, and bake until easily pierced with a fork.
While baking, add the mushrooms and avocado oil to a pan, and cook over medium-high heat, stirring every few minutes until the mushrooms are starting to get brown.
Then add the kale and green onions to the pan, and cook for a few more minutes until the kale is soft and the green onions are soft and browning.
Assemble everything in a bowl: Add the cooked mushrooms, kale and green onions to a bowl along with avocado, the baked sweet potato and the tempeh bacon strips.
Season with salt and pepper.