On a cutting board, rinse and slice the tomatoes to the thickness you prefer on a sandwich and set aside. Rinse the lettuce leaves and set aside. Peel the sweet potatoes and with a mandoline or handheld slicer (or knife if you’re really good), slice the potatoes to 1/16 inch thick slices and set aside. Slice the tempeh in to ¼ inch strips and set aside.

In a bowl or shallow marinating dish, whisk together the agave, soy sauce, liquid smoke, paprika, and garlic powder. Place the tempeh slices in to the marinade and move pieces around to ensure even coating. If possible, allow tempeh to marinade for 30 minutes to soak up all the smokiness. Once marinated, pour tempeh and all of the marinade mixture into a skillet over medium-high heat and sauté for 5-10 minutes per side until liquid has evaporated and tempeh is blackened and crunchy. Remove from heat and set aside.

Place the sweet potato slices on paper towels in a single layer; sprinkle with sea salt. Let stand for 15 minutes, then blot dry. Position racks in the upper and lower thirds of the oven and preheat to 375 degrees . Lightly coat 2 baking sheets with cooking spray or line with parchment or silpat. Working in batches, place sweet potato slices in a single layer on the baking sheets. Bake until crisp, about 20 minutes; sprinkle with sea salt. Let cool on the baking sheets for 5 minutes.

In a small dish, combine half the juice of one lemon (or all for a more liquid consistency) and the Vegenaise. Salt and pepper to taste, and if desired, add a little lemon zest to further punch up the fresh flavor. Place in fridge to chill before serving. Toast bread slices to desired crispness and set aside.

On a plate, assemble your sandwich with by slathering the lemon aioli on toasted slices and adding crispy lettuce, tomato, tempeh bacon, and more lemon aioli until the sandwich of your dreams is achieved. Serve with sweet potato chips on the side and dig in!