Fall Favorite Maple-Mustard Tempeh Bowls

• maple syrup↗0.25 cup
• stone ground mustard↗0.25 cup
• soy sauce↗2
• olive oil↗2
• sweet potatoes, peeled and diced↗2
• tempeh, cubed↗2
• kale, cut into small pieces↗3 cup
• avocado↗1
• sauerkraut↗0.5 cup
• other toppings / add-ins: quinoa, crispy onions, pecans, apples, dried cranberries

Step-by-step instructions

1. 1

   Make the dressing and marinate tempeh: Preheat the oven to 425 degrees. Shake dressing ingredients in a jar. Marinate the tempeh in about half of the dressing for about 30 minutes, or just while the oven heats up.

2. 2

   Roast tempeh and sweet potato: Place marinated tempeh (with marinade) on a baking sheet. Add sweet potatoes to the other half of the baking sheet. Drizzle with oil, sprinkle with salt, and roast for 25-30 minutes. When both are browned and roasted, toss the tempeh with a little more dressing so it soaks up lots of mapley-mustardy flavor.

3. 3

   Get the kale all yummy: Pro tip: place the kale in the same bowl that the marinated tempeh was in so it can grab onto all the leftover marinade in the bowl. Massage the kale with a little bit more dressing and the avocado, so the avocado kind of smashes into the dressing and makes it tender and a little bit creamy.

4. 4

   Toss and serve: Toss up the roasted tempeh, sweet potato, kale, sauerkraut, in a big bowl with any other extras that you like. I mean, RIGHT?! It’s shockingly good.