Meet your new cool-weather craving: Fall Favorite Maple-Mustard Tempeh Bowls. Imagine cubes of hearty tempeh, roasted until golden and glazed in a sweet-and-savory maple-mustard marinade, nestled into cozy bowls brimming with vibrant kale, roasted sweet potatoes, creamy avocado, and punchy sauerkraut. Every forkful is a festival of texture and color, with just the right balance of comfort and freshness. Whether you’re a meal-prep enthusiast or just after a quick dinner that feels like a hug, these bowls deliver all the autumnal coziness (and plant-based power) you crave.

Fall Favorite Maple-Mustard Tempeh Bowls Recipe - Recipe Image

Ingredients You’ll Need

Every element in these Fall Favorite Maple-Mustard Tempeh Bowls plays a starring role. From the earthy richness of tempeh to the tangy burst of sauerkraut, these ingredients are easy to find, simple to prep, and combine to create an irresistibly vibrant dish.

Maple syrup: Brings that unmistakable fall sweetness and gorgeous caramelization for the tempeh and veggies.
Stone-ground mustard (or Dijon): Adds zippy depth and a lovely bite that balances the maple.
Soy sauce or tamari: Lends umami and a kiss of saltiness—use tamari for a gluten-free bowl.
Olive oil: Ensures everything roasts up golden and helps carry flavor through every bite.
Tempeh: Our protein-packed, nutty star—absorbs all that delicious marinade and crisps up in the oven.
Sweet potatoes: For hearty, naturally sweet comfort and beautiful color.
Kale: The vibrant, vitamin-rich base—tenderized with avocado for the dreamiest texture.
Avocado: Makes the kale silky and adds creamy luxury to the bowl.
Sauerkraut: The secret weapon—brings a tangy, salty snap that ties all the flavors together.
Optional add-ins: Chopped apples, cooked quinoa or farro, toasted pecans, crispy onions, dried cranberries—each one offers its own autumnal twist!

How to Make Fall Favorite Maple-Mustard Tempeh Bowls

Step 1: Marinate the Tempeh

Whisk together the maple syrup, mustard, soy sauce (or tamari), and olive oil in a large bowl until smooth and glossy. Add the tempeh cubes and gently toss until they’re all evenly coated—no dry spots allowed! Let the tempeh marinate for at least 30 minutes at room temperature (or pop it in the refrigerator overnight if you love planning ahead). The longer it soaks, the bolder that maple-mustard flavor!

Step 2: Roast the Tempeh and Sweet Potatoes

Preheat your oven to 425°F (220°C). Spread the diced sweet potatoes on a baking sheet and drizzle with a bit of olive oil and a pinch of salt. Nestle the marinated tempeh cubes between the potatoes, making sure everything has room to roast and caramelize. Slide the tray into the oven and roast for 25 to 30 minutes, flipping halfway through, until the sweet potatoes are tender and both tempeh and veggies are crisped and golden at the edges.

Step 3: Massage the Kale

Grab that same marinade bowl—no need to wash it! Toss in your chopped kale and add the ripe avocado. Now, get right in there and massage the kale using your hands, squishing and squeezing until the leaves soften, shrink, and turn deep green. The avocado will coat each leaf, making the greens rich, creamy, and so much more inviting.

Step 4: Assemble the Bowls

Time to build your edible masterpiece! Start by dividing the massaged kale between your bowls. Top with generous helpings of roasted tempeh and sweet potato, add a scoop of sauerkraut for that tangy kick, and finish off with any of your favorite optional toppings: crisp apples, nutty pecans, fluffy grains, or dried cranberries for extra fall flair.

Step 5: Serve

Drizzle any leftover maple-mustard dressing over each bowl, then dive in while everything is still warm—or at room temperature if you’re packing lunch. The juicy, sweet, savory, tangy medley is pure autumn in a bowl!

How to Serve Fall Favorite Maple-Mustard Tempeh Bowls

Garnishes

Let your Fall Favorite Maple-Mustard Tempeh Bowls shine with a finishing pop of texture and color: sprinkle fresh chopped herbs (like parsley or chives), toasted seeds, or a little extra ground black pepper over the top. A scatter of crispy onions or a sprinkle of pomegranate seeds can take your bowl from weeknight dinner to special occasion worthy.

Side Dishes

The bowls themselves are robust enough to stand alone, but they also pair beautifully with crusty bread, a warm apple cider vinaigrette salad, or a side of roasted Brussels sprouts. If you’re hosting, consider a big tray of roasted fall veggies or a pot of spiced pumpkin soup to complete the cozy meal.

Creative Ways to Present

Put your own spin on presentation! Try layering the components in a glass mason jar for a stunning portable lunch, or arrange everything in a big serving platter for a family-style dinner. For parties, mini bowls or cups with all the fixings make an eye-catching vegan appetizer that’s as delicious as it is Instagram-worthy.

Make Ahead and Storage

Storing Leftovers

Fall Favorite Maple-Mustard Tempeh Bowls are meal-prep magic. Simply store each component separately in airtight containers: tempeh and sweet potatoes together, and the massaged kale and avocado in another. Sauerkraut and optional toppings can be stored individually. Everything keeps well for up to 4 days in the refrigerator, ensuring fresh, vibrant meals all week long.

Freezing

The roasted tempeh and sweet potatoes freeze like a dream—spread them out on a baking sheet, freeze until solid, then transfer to a freezer bag for up to 2 months. The kale salad, avocado, and sauerkraut don’t love the freezer, however, so it’s best to make those fresh for maximum flavor and texture.

Reheating

To recapture that oven-roasted magic, reheat the tempeh and sweet potatoes in a 375°F (190°C) oven for about 10 minutes, or until heated through and slightly crisped. If you’re in a hurry, a minute or two in the microwave works too. Assemble fresh with the kale, avocado, and toppings before serving for the tastiest results.

FAQs

Can I substitute tofu for tempeh in Fall Favorite Maple-Mustard Tempeh Bowls?

Absolutely! Tofu soaks up the maple-mustard marinade beautifully—just be sure to press the tofu first for the crispiest results. You could even try roasted chickpeas for a totally different texture.

How do I make this gluten-free?

Super easy! Just use tamari instead of standard soy sauce and double-check that your sauerkraut and mustard are certified gluten-free. The rest of the ingredients are naturally gluten-free, making these bowls perfect for a wide range of diets.

Is there a way to reduce the sugar content in this recipe?

Yes! You can cut the maple syrup back by one tablespoon or swap it with a low-glycemic sweetener. The overall dish will still have plenty of flavor thanks to the mustard, soy sauce, and other vibrant toppings.

What’s the best way to meal prep Fall Favorite Maple-Mustard Tempeh Bowls?

Roast the tempeh and sweet potatoes ahead, massage your kale, and portion everything into containers. Store wet toppings (like avocado and sauerkraut) separately until ready to eat. These bowls are delicious hot or cold, so they’re a meal-preppers dream come true!

Can I add other veggies or greens?

Of course! Chopped Brussels sprouts, shredded carrots, or even spinach and arugula make excellent additions or swaps for the kale base. This is a super flexible bowl designed to use up whatever you have on hand.

Final Thoughts

Whether you’re settling in for a crisp autumn lunch or entertaining friends, Fall Favorite Maple-Mustard Tempeh Bowls are your ticket to a seriously satisfying, wholesome, and downright cozy meal. Try them once, and you just might find yourself wishing every season lasted as long as fall!

Fall Favorite Maple-Mustard Tempeh Bowls Recipe