Maple Mustard Tempeh Bowls with Sweet Potatoes and Kale
A hearty vegan bowl with crisp roasted tempeh, sweet potatoes, tender kale, creamy avocado, and bright sauerkraut.
Prep
: 10
Total
: 25 minutes
Ingredients
Ingredients
- 1/4 cup maple syrup
- 1/4 cup stone-ground mustard
- 2 tablespoons soy sauce
- 2 tablespoons olive oil
- 2 sweet potatoes peeled and diced
- 2 blocks tempeh cubed
- 4 cups kale finely chopped
- 1 avocado
- 1/2 cup sauerkraut drained
- 1/2 cup cooked quinoa optional topping
- 1/2 apple thinly sliced, optional
- 1/4 cup pecans chopped, optional
Instructions
Instructions
- Heat the oven to 425°F. Shake the maple syrup, mustard, soy sauce, and olive oil in a jar. Pour half over the tempeh and marinate for 30 minutes, or while the oven heats.
- Spread the marinated tempeh on one side of a baking sheet and the diced sweet potatoes on the other. Roast for 25 to 30 minutes, turning once, until browned and tender. Toss the tempeh with more dressing.
- Put the kale in the marinating bowl. Add the avocado and a little dressing, then massage until the leaves soften and the avocado makes the greens lightly creamy.
- Divide the kale among bowls. Add roasted tempeh, sweet potatoes, sauerkraut, and any optional toppings, then serve.