This post was created in partnership with Amano Foods.
Hello friends! This week has been more like summer than spring, but I have to say I am enjoying the excuse to start wearing shorts and sipping on iced almond milk lattes! The sudden change in weather has definitely caused an upswing in the amount of people who need their gelato fix, so work has been busier than ever these past few days. Honestly though, I prefer when it is busy and there are just crowds of happy people looking for a sweet + cold treat.
I don't think I spoke about it much in this space, but during the school year in Montreal I started going to the gym and began a (simple yet totally awesome) weight training routine. I'd seen a few people around the internet demonstrating their weight lifting routines and it really inspired me to try it out. The program that I was doing was hard, sweaty, effective, and really fun! I hardly ever had to force myself to get up off the couch and work out, I loved it so much. A few months and a season later here in Toronto, and things feel different. I am still craving the active routine that I was doing in Montreal, but the vibe of the YMCA here just isn't the same. Maybe it is because I got so used to the space I was in, but when I tried it out in Toronto it just didn't click in the same way. Which is totally fine! Lately, I've been running outside and doing a few yoga classes here and there. It is what my body is craving, and to be honest it feels a million times better to be running outside along beautiful shaded streets (or by the lake!) than it does to be stuck on a treadmill in the gym. It has been a good lesson in flexibility and really listening to what I want, instead of what I think I am supposed to be doing.
So. This recipe. I AM SO STOKED TO BE SHARING IT WITH YOU! I have been using Amano Foods' products for a few years now. I love every one of their products that I have tried, and ALWAYS have a container of their miso in my fridge. About a month ago I posted this recipe, and the Amano team was kind enough to reach out to me about a possible collaboration. I was so excited! I am a big supporter of local small businesses, and Amano is just that. It is a family business that has expanded since its initial creation, but remains within that same family to this day. The tamari I used for this recipe is excellent. It has the familiar salty/umami taste, but with complex undertones and a short, legible ingredient list. I love this company, they really embody my own philosophy about food.
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. Also, big shout out to my Dad for providing the space, prop help, and recipe testing for this post (and also for being an awesome Dad). Love you!
If you make one of my recipes, tag @spiceandsprout in your photo! Also, follow me on snapchat (mayadria) for sun filled adventures <3
Maple Tamari Roasted Tempeh Brunch Bowl
*This post is sponsored by Amano Foods. All opinions are my own and I think that their products and company are totally awesome!
Maple Tamari Roasted Tempeh
- 1/2 package tempeh, 240g (I like this brand)
- 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
- a handful of arugula per bowl
- drizzle of olive oil
- squeeze of lemon juice
- chives and hemp seeds to garnish (optional)
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!