I LOVE sweet potatoes. They are so delicious and awesome and versatile. I feel the same way about avocado. And tempeh bacon. One day I got the idea to combine them together. The result was pretty incredible. Lucky for my friend Di, she came over for lunch that day!
Di is one of the awesome guinea pig friends. She is happy to try anything I crank out and she eats everything. She also gives me great recipe ideas. I love foodie friends =) I’m not sure I would have went to the trouble of making this had she not come over, I need to invite her over more.
Tempeh Bacon & Smashed Avo Sweet Potato (serves 2)
2 medium sweet potatoes, washed, scrubbed & cut in half lengthwise
1 tbsp of olive oil
a sprinkle & black pepper & coarse sea salt
1 medium avocado, sliced
1 8oz package of tempeh, chopped into bite-sized pieces
2 tsp of soy sauce
1 tsp of maple syrup
a sprinkle of dried garlic
a few dashes of liquid smoke
Preheat your oven to 375. Place your sweet potato halves skin-side down on a parchment lined baking sheet. Drizzle the tbsp of olive oil over the potatoes and brush the potatoes with a silicone brush, or rub them until the oil is evenly distributed. Sprinkle on the salt & pepper. Bake for 35-40 minutes, or until tender when a fork is inserted.
While your potatoes are baking, preheat a wok on the stove to medium heat. Chop your tempeh and combine the soy sauce, maple syrup, dried garlic & liquid smoke in a small bowl. Once the wok is warm, add your tempeh and the ingredients and cook approximately 10 minutes.
Once the potatoes are cooked, take them out of the oven. Place your sliced avocado divided between the potato halves and mash them down a bit with a fork. Finish them by placing a few “bacon” pieces on each potato halve.
I served this with a variation of my Caesar Salad.
I threw on some fresh sunflower sprouts too. It’s a great way to spice up your lunch life =)