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  • Writer's pictureDan Rémi

Tempeh Bacon With Avocado & Sweet Potato

Servings: 1

Calories & Macros: 832 kcal; Protein 52 g (23 %), Carbs 100 g (45 %), Fat 32 g (32 %)

Prep Time: 15 min

Cooking Time: 30 min


  1. 200 g Tempeh

  2. 2 Tbsp Soy Sauce

  3. 1 Tbsp Maple Syrup

  4. 3/4 Tsp Garlic Powder

  5. 1 Tsp Salt

  6. 1 Tsp Black Pepper

  7. 100 g Mushrooms

  8. 100 g Kale

  9. 1/2 Tsp Avocado Oil

  10. 40 g Avocado

  11. 190 g Sweet Potatoes

  12. 50 g Green Onion


  1. Slice the mushrooms and green onions. Chop the kale.

  2. Slice the tempeh into thin slices.

  3. In a shallow dish, add the soy sauce, maple syrup, garlic powder and some of the salt & pepper.

  4. Tilt the dish to coat each piece of tempeh, and let it sit for 5-10 minutes.

  5. Flip the tempeh and let it sit another 5-10 minutes.

  6. Place the strips on a baking tray and bake in the oven at 200 degrees celcius, until crispy.

  7. Place a rinsed unpeeled sweet potato into the oven as well, and bake until easily pierced with a fork.

  8. 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.

  9. 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.

  10. 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.

  11. Season with salt and pepper.


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