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maple mustard tempeh

A delicious fall-inspired bowl with maple mustard marinated tempeh, roasted sweet potatoes, and fresh kale.
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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 each sweet potatoes peeled and diced
  • 2 blocks tempeh cubed
  • 4 cups kale cut into small pieces
  • 1 each avocado
  • 0.5 cup sauerkraut
  • 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 half of the dressing for about 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. Toss tempeh with additional dressing after roasting.
  3. Place kale in the same bowl as the tempeh marinade to absorb flavors. Massage kale with the remaining dressing and add sliced avocado.
  4. Combine roasted tempeh, sweet potatoes, kale, and sauerkraut. Add optional toppings like quinoa, crispy onions, pecans, apples, or cranberries.

Notes

This recipe is perfect for a nutritious, seasonal meal prep.