American-Style Tempeh and Black Bean Power Hash

Preheat your oven to 400 deg F (200 deg C).

Crumble the tempeh into bite-sized pieces and toss with the maple syrup and a pinch of salt on a baking sheet lined with parchment paper.

Bake for 15-18 minutes until the edges are caramelized and chewy.

Meanwhile, heat the coconut oil in a cast-iron skillet over medium heat.

Add the onions and cook until soft and translucent, about 5 minutes.

Fold in the cooked black beans and cook until they begin to pop and become slightly crispy.

Gently fold in the baked, glazed tempeh until combined and warmed through.

The dish should smell sweet and smoky.

Serve immediately in a warm bowl, garnished with fresh herbs if desired.