Protein Packed Baked Sweet Potato Bowl

Potatoes- surely everyone's favourite vegetable? How can you elevate the ultimate underrated comfort food- the baked potato AND make it even better for you?
Here's my take on the classic- a baked sweet potato bowl packed with umami and crunch!

Ingredients (feeds 2-3)
3 medium/large sweet potatoes. Here I used a Japanese sweet potato called satsumaimo which has a gorgeous purple skin with creamy white flesh
1 pack tempeh (~8oz/227g)
Mushrooms- Shitake would work really well in this recipe, here I used around 4oz/114g baby bella/ crimini
Curly Kale, and root veggies to taste- I used some grated carrot and grated broccoli for some added crunch and a pop of colour
1tsp Tamari/ soy sauce
1/2 tsp Liquid Smoke
1 tsp smoked paprika
1 slice lemon (optional- to taste)
Flaked smoked salt to taste (optional)

Method
Preheat the oven to 425F/ 220C
Thoroughly wash the potatoes to get rid of any dirt, dry using a tea/kitchen towel, prick 2-3 times on each side with a fork, then wrap individually in foil.
Place the foil wrapped potatoes on a baking tray and cook for 40 minutes.
After 40 minutes, remove the foil, turn each of the potatoes and place back into the oven for another 20 minutes.
After turning the potatoes, cut the tempeh into slices about 1cm/ 0.4inches thick.
Slice the mushrooms, and chop the kale.
Place a heavy bottomed pan on low to medium heat- cast iron would work well here.
In a small bowl, mix the liquid smoke, tamari, and paprika, then add to the pan.
Place the slices of tempeh in the pan and wait 3-4 minutes until they've started browning before turning- this will help to caramelize them on each side.
Once both sides have caramelized, add the mushrooms, using a wooden spoon to coat them with the tamari mixture.
Add the kale and broccoli/ carrot, a squeeze of lemon (optional), and 1/8 cup of water. Cover and and leave for 4-5 minutes to steam.