Begin by steaming your sweet potato. Place it in a pot with 1 cup of water, cover, and bring to a boil. Allow it to steam for about 15-20 minutes, or until tender. Once cooked, set aside to cool, then peel and dice into small cubes.
In a mixing bowl, combine the lime zest, lime juice, maple syrup, chili powder, liquid smoke (if using), smoked paprika, cumin, garlic powder, and onion powder. Stir well to create a delicious marinade.
Cut the tempeh into small cubes or crumble it with your hands for a chunkier texture. In a skillet over medium heat, add the olive oil. Once hot, add the tempeh and sauté for about 5 minutes until it begins to brown.
Pour the marinade over the sautéed tempeh and add the diced sweet potato. Stir well to coat everything evenly. Add the low sodium soy sauce and cook for an additional 5-7 minutes, stirring occasionally until the tempeh absorbs the flavors and is heated through.
In a separate skillet, warm the corn or flour tortillas over medium heat for about 30 seconds on each side, until they are pliable and slightly toasted.
Spoon the tempeh and sweet potato mixture into the warm tortillas. Top with diced avocado, jalapeño slices, fresh cilantro, and your favorite salsa. Serve immediately!
