Fall Favorite Maple-Mustard Tempeh Bowls
Ingredients
The Maple-Mustard Dressing
-
¼
cup
maple syrup
-
¼
cup
stone ground mustard
-
2–3
tablespoons
soy sauce
-
2–3
tablespoons
olive oil
The Bowl Stuff
-
2
pieces
sweet potatoes, peeled and diced
-
2
blocks
tempeh, cubed
-
3–4
cups
kale, cut into small pieces
-
1
piece
avocado
-
½
cup
sauerkraut
-
optional
other toppings/add-ins (quinoa, crispy onions, pecans, apples, dried cranberries)
Instructions
- Preheat the oven to 425°F and prepare the dressing by shaking the ingredients in a jar.
- Marinate the tempeh in half of the dressing for about 30 minutes.
- Place the marinated tempeh and diced sweet potatoes on a baking sheet, drizzle with oil, sprinkle with salt, and roast for 25-30 minutes.
- Once roasted, toss the tempeh with more dressing to enhance the flavor.
- Massage the kale with the remaining dressing and avocado until tender.
- Combine the roasted tempeh, sweet potatoes, kale, and sauerkraut in a large bowl, adding any additional toppings as desired.
Nutrition Facts (estimated)
Servings
4–6 servings
Calories
400
Total fat
20g
Total carbohydrates
45g
Total protein
15g
Sodium
300mg
Cholesterol
0mg
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