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Tempeh Bowls

Shopping

  • Produce
    • Sweet potatoes (2)
    • Kale (3–4c)
    • Avocado (1)
    • Apple (opt)
  • Dairy (none)
  • Middle
    • Tempeh blocks (2)
    • Sauerkraut (0.5c)
    • Dried cranberries (opt)
    • Quinoa (opt)
    • Crispy onions (opt)
    • Pecans (opt)
  • Staples
    • Maple syrup (0.25c)
    • Stone ground mustard (0.25c)
    • Soy sauce (2tbsp)
    • Olive oil (2tbsp)

Prep

  1. Preheat the oven to 425.
  2. Mix dressing in big bowl
    • 0.25c maple syrup
    • 0.25c stone ground mustard
    • 2tbsp soy sauce
    • 2tbsp olive oil
  3. Open tempeh
    • drain liquid
    • marinate in half of dressing 30 min
  4. Prep veg
    • peel and dice sweet potatoes
    • cut kale into small pieces
    • cut optional apple into small pieces
  5. Set aside
    • 0.5c sauerkraut
    • 1 avocado
    • dried cranberries (opt)
    • quinoa (opt)
    • crispy onions (opt)
    • pecans (opt)

Cook

  1. Baking sheet:
    • Tempeh
    • Sweet potatoes, with oil and salt
    • Roast 25–30 min
  2. Dressing bowl:
    • Kale into marination bowl
    • Add little more dressing and avocado
    • Massage
  3. Toss with other optional ingredients

Notes

  • Suggested Time: 50m
  • Servings: 4-6

Citation

Inspired by: Pinch of Yum