Go Back

maple mustard tempeh

A delicious fall-inspired bowl featuring crispy tempeh, roasted sweet potatoes, and fresh, massaged kale, all coated in a sweet and tangy maple-mustard dressing.
Print Recipe Pin Recipe
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 pieces sweet potatoes peeled and diced
  • 2 blocks tempeh cubed
  • 3.5 cups kale cut into small pieces
  • 1 piece avocado
  • 0.5 cup sauerkraut
  • optional other toppings / 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 about half of the dressing for 30 minutes, or while the oven heats up.
  2. Place marinated tempeh on a baking sheet. Add sweet potatoes to the other half of the sheet. Drizzle with oil, sprinkle with salt, and roast for 25-30 minutes. Toss the tempeh with more dressing after roasting.
  3. Massage kale with remaining dressing and the avocado until tender and slightly creamy.
  4. Combine roasted tempeh, sweet potatoes, kale, sauerkraut, and any additional toppings in a large bowl and serve.

Notes

Enjoy this hearty and flavorful bowl that's perfect for fall days and meal prep!