Maple Mustard Tempeh Bowls

Enjoy this cozy, flavor packed, nutritious bowl. It is sure to be a favorite!

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Maple Mustard Tempeh Bowl

Great for any season, especially fall, and chock full of protein and veggies

Ingredients

Maple-Mustard Marinade:

• (4-6 servings)
• 1/4 cup maple syrup
• 1/4 cup stone ground mustard
• 2– 3 tablespoons soy sauce
• 2– 3 tablespoons olive oil

Bowl Fixings

• 2 sweet potatoes, peeled and diced
• 2 blocks tempeh, cubed
• 3– 4 cups kale, cut into small pieces
• 1 avocado
• 1/2 cup sauerkraut
• 1 apple, diced
• Other toppings/add-ins: quinoa, crispy onions, pecans, dried cranberries

Instructions

1. 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.
2. 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 maple-mustard flavor.
3. 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.
4. Toss and serve: Toss up the roasted tempeh, sweet potato, kale, sauerkraut, in a big bowl with any other extras that you like.

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