Description
These Fall Favorite Maple-Mustard Tempeh Bowls are a delightful blend of flavors and textures. Marinated tempeh, roasted sweet potatoes, and massaged kale come together with a tangy sauerkraut topping for a satisfying and nourishing meal.
Ingredients
Maple-Mustard Marinade:
- 1/4 cup maple syrup
- 1/4 cup stone-ground mustard (or Dijon)
- 2–3 tablespoons soy sauce or tamari
- 2 tablespoons olive oil
For the Bowls:
- 2 blocks (16 oz total) tempeh, cubed
- 2 medium sweet potatoes, peeled and diced
- 3–4 cups kale, stemmed and chopped
- 1 ripe avocado
- 1/2 cup sauerkraut
- Optional add-ins: chopped apple, cooked quinoa or farro, toasted pecans, crispy onions, dried cranberries
Instructions
- Marinate the Tempeh – In a bowl, whisk together maple syrup, mustard, soy sauce, and olive oil. Add tempeh cubes and toss to coat. Let marinate for 30 minutes at room temperature or up to overnight in the fridge.
- Roast the Tempeh and Sweet Potatoes – Preheat oven to 425°F (220°C). Spread sweet potatoes on a baking sheet, drizzle with oil and a pinch of salt. Add marinated tempeh to the sheet. Roast for 25–30 minutes, flipping halfway, until golden and crisped.
- Massage the Kale – In the same bowl used for the marinade (with any remaining dressing), add kale and mashed avocado. Massage with your hands until kale softens and is well-coated.
- Assemble the Bowls – Divide the massaged kale among bowls. Top with roasted tempeh, sweet potatoes, a scoop of sauerkraut, and any optional toppings like apples or pecans.
- Serve – Drizzle with any leftover dressing and enjoy warm or at room temperature.
Notes
- Sauerkraut adds an unexpected salty tang—highly recommended for flavor contrast.
- To meal prep, store components separately and reheat as needed.
- Sub tempeh with roasted chickpeas or tofu if preferred.
