SWEET POTATO NOODLES WITH GARLIC TEMPEH

Mix your water, minced garlic, maple syrup, soy sauce and sesame oil in a bowl.

Cut tempeh into triangles or cubes and add to marinade.

Allow to marinade for 2-4 hours in the fridge, flipping halfway through so that each side can soak up the marinade.

Line a baking sheet with parchment paper and preheat the oven to 425 degrees.

Rinse the kale and pat completely dry.

Drizzle with olive oil and massage with your hands until evenly coated. Sprinkle with salt.

Place your kale in the oven for 5-10 minutes or until crispy.

Next, using a spiralizer, cut your sweet potatoes into noodles then set aside.

To prepare the sauce, mix the coconut milk, maple syrup, soy sauce, sesame oil, and sriracha in a small saucepan on medium-high heat. Allow to reduce for 2-3 minutes until the sauce thickens.

In a large skillet, heat 1½ tablespoons of vegetable oil.

Add tempeh pieces and remaining marinade to the hot pan on medium heat and cook for 6-8 minutes on each side.

Remove from pan when tempeh has browned and most of the marinade has evaporated.

Add another tablespoon of vegetable oil to the pan and add your sweet potato noodles, tossing regularly for 2-3 minutes.

Add 1/4 cup of water to deglaze the pan and cook noodles for another 2-3 minutes or until tender.

Pour in your sauce, stir and remove from heat.

Assemble your bowl with sweet potato noodles, garlic tempeh, and crispy kale on top.

Garnish with fresh herbs, lime and sesame seeds if desired.

Recipe courtesy of choosingchia.com