Fall Favorite Maple-Mustard Tempeh Bowls

• servings: 4 servings
• active time: 20 minutes
• total time: 50 minutes

Ingredients

1/4 cup maple syrup

1/4 cup stone ground mustard

2-3 tablespoons soy sauce

2-3 tablespoons olive oil

2 sweet potatoes, peeled and diced

2 blocks tempeh, cubed

3-4 cups kale, cut into small pieces

1 avocado

1/2 cup sauerkraut

other toppings / add-ins: quinoa, crispy onions, pecans, apples, dried cranberries

Directions

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.

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.

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.

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.

Nutrition

• Calories: 296
• Total Fat: 12.3 g
• Saturated Fat: 2.1 g
• Trans Fat: 0 g
• Cholesterol: 0 mg
• Sodium: 522.9 mg
• Total Carbohydrate: 30.5 g
• Dietary Fiber: 9.8 g
• Total Sugars: 10.5 g
• Protein: 16.3 g