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Maple mustard tempeh bowl with roasted sweet potatoes, kale, avocado, and sauerkraut

Maple Mustard Tempeh Bowls with Roasted Sweet Potatoes

Maple mustard tempeh bowls combine hearty roasted tempeh and sweet potatoes with creamy, fresh, and tangy textures from kale, avocado, and sauerkraut. This easy seasonal bowl is perfect for a flavorful weeknight meal.
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Prep Time 20 minutes
Cook Time 30 minutes
Marinating Time 30 minutes
Total Time 1 hour 20 minutes
Servings: 4 servings
Course: Bowl
Cuisine: American
Calories: 296
Ingredients Method Notes

Ingredients
  

dressing
  • 1/4 cup maple syrup
  • 1/4 cup stone ground mustard
  • 2-3 tablespoons soy sauce
  • 2-3 tablespoons olive oil
bowls
  • 2 sweet potatoes, peeled and diced
  • 2 blocks tempeh, cubed
  • 3-4 cups kale, cut into small pieces
  • 1 avocado
  • 1/2 cup sauerkraut
toppings / add-ins
  • other toppings / add-ins: quinoa, crispy onions, pecans, apples, dried cranberries

Method
 

Preparation
  1. Preheat the oven to 425°F (220°C). Combine the maple syrup, mustard, soy sauce, and olive oil in a jar and shake until blended.
  2. Coat the tempeh with about half of the dressing and allow it to marinate for about 30 minutes, or while the oven preheats.
Cooking
  1. Arrange the marinated tempeh with its marinade on one side of a baking sheet and place the sweet potatoes on the other side. Drizzle the sweet potatoes with oil, season with salt, and roast for 25-30 minutes.
  2. Once the tempeh and sweet potatoes are browned and roasted, coat the tempeh with additional dressing.
Assembly
  1. Add the kale to the bowl used for the marinated tempeh. Massage the kale with additional dressing and the avocado until the leaves soften and become lightly coated.
  2. Combine the roasted tempeh, sweet potatoes, kale, sauerkraut, and any desired toppings or add-ins in a large bowl before serving.

Notes

If you enjoy extra dressing, double the dressing amounts to have enough for leftovers.