Potato Hash Cakes with Baked Marinated Tempeh

Directions

1. In a large, shallow dish, mix together the soy sauce, maple syrup, and sriracha.
2. Slice the tempeh into 2 mm thin slices. Transfer to the shallow dish and toss to coat. Let marinate for at least 20 minutes. Mix once or twice while it's marinating to re-coat.
3. Meanwhile, using a box grater, shred the potatoes and place them into a large bowl filled with cold water. Let soak for 5 minutes to reduce the starchiness of the potatoes.
4. Preheat the oven to 390°F (200°C). Grate the onion and carrot into a large bowl. Add the oil, flour, garlic powder, cumin powder, salt, and pepper.
5. Drain the potatoes, place them on a clean dry cloth and squeeze to get rid of excess water. Add to the large bowl and mix.
6. Use a ½ cup measure to scoop the potato mixture into flat, ½ cm thick cakes on a parchment-lined baking tray.
7. On another lined tray, arrange the tempeh in a single layer and reserve any leftover marinade.
8. Bake both trays in the oven, on the middle and lower racks, for 10 minutes. Then flip both the potato cakes and tempeh slices. Use any leftover marinade to drizzle on the second side of the tempeh. Rotate the position of the trays in the oven and bake for another 10 - 15 minutes, or until golden and crispy.
9. Meanwhile, heat a medium pan on medium-high heat with oil. Add the cherry tomatoes and cook until the skins start to pop, about 2 minutes.
10. Then add the crushed garlic and cook until fragrant and golden, about 3 - 4 minutes. Remove from the pan and set aside.
11. To the now-empty pan, add the spinach. Stir often, and remove from the heat once fully wilted.
12. To serve, use a potato cake as the base, top with a few slices of baked tempeh, then the cooked spinach and blistered tomatoes. Top with avocado slices, and enjoy!

Storage

• Best if this is enjoyed immediately.
• Store each component separately in its own airtight container for up to 3 days.