Preheat the oven to 425°F (220°C).

Place the sweet potatoes on a baking sheet and rub with just half of the oil, chili powder, and some salt and pepper. Place them cut-side down on the baking sheet and roast for 30-40 minutes, until soft and golden.

Meanwhile, heat the remaining oil in a skillet over medium-high heat. Add the shallots, crumbled tempeh, chipotle peppers, as much of the adobo sauce as you like, and some salt and pepper. Cook, stirring occasionally, until the shallots and tempeh are golden, about 8-10 minutes. Cover and set aside to keep warm.

When the sweet potatoes are nearly done, chop the apple and toss it with lime juice in a small bowl.

Transfer the sweet potatoes, cut side up, to a serving dish. Top with the chipotle tempeh and a sprinkle of the apple salad. Serve.