Mouthwatering Maple-Mustard Tempeh Bowls for Fall Bliss

Savor the delicious Maple-Mustard Tempeh Bowls, blending roasted sweet potatoes, marinated tempeh, and earthy kale for a delightful vegan experience.

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Prep Time 15

Cook Time 40

Total Time 55

Servings: 4 bowls

Course: Dinner

Cuisine: Vegan

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

4 cups Kale curly or dino kale works wonderfully
2 cups Sweet Potatoes can substitute with butternut squash

For the Tempeh

8 oz Tempeh also great with chickpeas or tofu
3 tablespoon Maple Syrup honey can replace it
2 tablespoon Dijon Mustard stone-ground mustard is also great

For the Crunch

1 medium Apple Honeycrisp or Fuji recommended
1 cup Sauerkraut kimchi can be used for a spicier kick

For Massaging the Kale

1 medium Avocado consider using olive oil if avocado isn't available

For the Topping

1 cup Crunchy Onions optional; fried onions are great

Equipment

Oven
Mixing Bowl
Baking Sheet
Parchment paper

Method

Step‑by‑Step Instructions

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a mixing bowl, combine maple syrup and Dijon mustard to create the marinade.
Cut tempeh into cubes, marinate for 15 minutes with half the mixture.
Roast diced sweet potatoes on a baking sheet for about 25 minutes.
Add marinated tempeh to the baking sheet and roast for an additional 15 minutes.
Massage kale with diced avocado until tender.
Assemble bowls with kale, sweet potatoes, tempeh, apple, and sauerkraut.
Drizzle remaining dressing and top with onions, serve immediately.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 45gProtein: 12gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 400mgPotassium: 800mgFiber: 8gSugar: 10gVitamin A: 5000IUVitamin C: 30mgCalcium: 150mgIron: 3mg

Notes

For meal prep, store components separately to maintain freshness.

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