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maple mustard tempeh

A delicious fall-inspired bowl featuring marinated and roasted tempeh with sweet potatoes, kale, and a tangy maple-mustard dressing.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 0.25 cup maple syrup
  • 0.25 cup stone ground mustard
  • 2 tablespoons soy sauce
  • 2 tablespoons olive oil
  • 2 cups sweet potatoes, peeled and diced
  • 2 blocks tempeh, cubed
  • 4 cups kale, cut into small pieces
  • 1 each avocado
  • 0.5 cup sauerkraut
  • other toppings / add-ins: quinoa, crispy onions, pecans, apples, dried cranberries

Method
 

Preparation Steps
  1. Preheat the oven to 425°F. Shake dressing ingredients in a jar. Marinate the tempeh in about half of the dressing for 30 minutes.
  2. Place marinated tempeh on a baking sheet. Add sweet potatoes. Drizzle with oil, sprinkle with salt, and roast for 25-30 minutes.
  3. Toss roasted tempeh in a little more dressing. Massage kale with remaining dressing and avocado for creaminess.
  4. Combine roasted tempeh, sweet potatoes, kale, sauerkraut, and other toppings in a bowl. Toss to combine.

Notes

Perfect for a hearty, healthy meal! Feel free to customize toppings as desired.