Cookwith - Caramelized Miso-Maple Tempeh with Roasted Sweet Potato Purée & Crunchy Almond Dukkah

Ingredients

• 2 (8 oz) blocks tempeh, cut into 1/2-inch cubes
• 2 tbsp white miso paste
• 2 tbsp pure maple syrup
• 2 tbsp coconut aminos (or soy sauce for non-gluten-free)
• 2 tbsp avocado oil, divided
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• 2 large sweet potatoes, peeled and cut into 1-inch cubes
• 1/2 cup unsweetened almond milk (or other plant milk)
• 1 tbsp olive oil
• Kosher salt, to taste
• 1/2 cup roasted almonds, chopped
• 2 tbsp toasted sesame seeds
• 1 tbsp coriander seeds
• 1/2 tsp cumin seeds
• 1/4 cup fresh pomegranate seeds (optional, for garnish)
• 2 tbsp fresh cilantro leaves (optional, for garnish)