Cookwith - Caramelized Miso-Maple Tempeh with Sweet Potato Mash and Crispy Chickpea Crumble

Ingredients

• 16 oz tempeh, cut into 1/2-inch thick slabs
• 2 tbsp white miso paste
• 3 tbsp pure maple syrup
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp olive oil, plus extra for drizzling
• 2 tbsp rice vinegar
• 1/2 tsp smoked paprika
• 2 large sweet potatoes, peeled and cubed
• 1/4 cup unsweetened non-dairy milk (such as oat or almond)
• 1 tbsp vegan butter or olive oil
• 1 (15 oz) can chickpeas, drained, rinsed, and patted dry
• 1/2 tsp ground cinnamon
• 1/2 tsp sea salt, plus more to taste
• Freshly ground black pepper, to taste
• 1/4 cup chopped toasted pecans (optional, omit if allergic)
• 2 scallions, thinly sliced (for garnish)