Loaded Sweet Potato Fries with Smoked Tempeh Bits
[Vegan]

For the Sweet Potatoes:

1. Preheat the oven to 450F
2. Peel, wash and dry your potatoes and cut into thin wedges. I usually cut them lengthwise into three oval slices and then I cut each one into long about ¼, 7mm inch thin wedges. You may also cut the potatoes in half vertically first if they are too long and cut the edges off as well.
3. Now arrange the wedges side by side on baking sheet lined with parchment paper while leaving at least ¼ inches 7mm space.
4. Lightly brush with oil, sprinkle with salt and garlic powder. Bake for 15min.
5. In the meantime, cut tempeh into smaller cubes and chop with knife or by using food processor by pressing pulse button.
6. Sauté on hot oil with tamari, smoke liquid, black pepper, and garlic powder until golden brown.
7. Take the fries out of the oven and turn them over with thongs or spatula. Bake for another 10 to minutes.
8. In the meantime, steam, your broccoli florets for 8 to 10 minutes over boiling water in the steaming basket, covered with lid. You may add salt and garlic powder after they are done.
9. Sauté cherry tomatoes cut side up for couple minutes on hot oil. You may add pinch of salt after they are ready.
10. Serve with Garlic Dressing.

For the Garlic Dressing:

1. Blend all in a bowl until smooth.