Maple-Mustard Tempeh Bowls
Make maple-mustard tempeh bowls with roasted sweet potatoes, tender kale, crisp apple, and tangy sauerkraut for a colorful vegan dinner.
Servings: 4
Adjust the serving amount to scale the ingredient list. Written quantities in the steps refer to the original recipe; adjust them in the same proportion. Timing may vary with batch size.
Prep: 20 minutes
Total: 50 minutes
Ingredients
Ingredients
- 8 oz tempeh cut into bite-size cubes
- 2 cups sweet potato peeled and cubed
- 2 tbsp maple syrup for marinade
- 1 tbsp Dijon mustard for marinade
- 1 tbsp olive oil divided
- 1 tbsp soy sauce for marinade
- 1 tbsp apple cider vinegar for dressing
- 1 tsp garlic minced
- 4 cups kale stems removed and chopped
- 1 avocado mashed
- 1 apple thinly sliced
- 1 cup sauerkraut drained
- crunchy onion topping for serving
Instructions
Instructions
- Heat the oven to 425°F. Toss the sweet potato with half the olive oil and spread it on a sheet pan.
- Whisk maple syrup, mustard, soy sauce, vinegar, garlic, and the remaining olive oil. Coat the tempeh with the mixture and add it to the pan.
- Roast for 25 to 30 minutes, turning once, until the sweet potatoes are fork-tender and the tempeh is browned at the edges.
- Massage the chopped kale with the mashed avocado until the leaves soften and look glossy.
- Divide kale among bowls and top with roasted sweet potato, tempeh, apple slices, sauerkraut, and optional crunchy onion topping.