Maple-Mustard Tempeh Bowls: Fall Obsession!
Tempeh bowls: enjoy this vibrant Maple-Mustard Fall Favorite. Roasted tempeh, sweet potatoes, and massaged kale create a nutritious and flavorful meal perfect for cozy evenings.
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
Instructions
- Make the dressing and marinate tempeh: Preheat the oven to 425 degrees F (220 C). Shake dressing ingredients (maple syrup, stone ground mustard, soy sauce, olive oil) in a jar until well combined. Marinate the cubed 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 diced sweet potatoes to the other half of the baking sheet. Drizzle sweet potatoes with a little extra olive oil, sprinkle with salt, and roast for 25-30 minutes, or until both are browned and tender.
- Toss tempeh with more dressing: When both tempeh and sweet potatoes are browned and roasted, toss the warm tempeh with a little more of the reserved dressing so it soaks up lots of mapley-mustardy flavor.
- Get the kale all yummy: Place the cut kale in the same bowl that the marinated tempeh was in to grab onto any leftover marinade. Massage the kale with a little bit more of the dressing and the avocado, so the avocado kind of smashes into the dressing and makes the kale tender and a little bit creamy for 2-3 minutes.
- Toss and serve: Toss up the roasted tempeh, sweet potato, massaged kale, and sauerkraut in a big bowl. Add any other extras like quinoa, crispy onions, pecans, apples, or dried cranberries if desired. Serve warm and enjoy!
Notes
- Make ahead: Assemble all components except the avocado and store them separately in the fridge for up to 3-4 days. Combine just before serving for best texture.
- Doneness signal: Sweet potatoes are perfectly roasted when easily pierced with a fork and slightly caramelized at the edges. Tempeh should be golden brown and slightly crisp.
- Flavor booster: For an extra layer of umami, toast the tempeh cubes in a dry skillet for a few minutes before marinating to enhance their nutty flavor. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Doneness signal: Sweet potatoes are perfectly roasted when easily pierced with a fork and slightly caramelized at the edges. Tempeh should be golden brown and slightly crisp.
- Flavor booster: For an extra layer of umami, toast the tempeh cubes in a dry skillet for a few minutes before marinating to enhance their nutty flavor. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.