Fall Favorite Maple-Mustard Tempeh Bowls

4 servings


20 minutes

active time

50 minutes

total time


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


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.


Serving Size




Total Fat

12.3 g

Saturated Fat

2.1 g

Unsaturated Fat


Trans Fat

0 g


0 mg


522.9 mg

Total Carbohydrate

30.5 g

Dietary Fiber

9.8 g

Total Sugars

10.5 g


16.3 g

4 servings


20 minutes

active time

50 minutes

total time
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