Maple-Mustard Tempeh Bowls

Ingredients

• 4 tbsp Maple Syrup
• 4 tbsp Stone Ground Mustard
• 3 tbsp Soy Sauce
• 3 tbsp Olive Oil
• 2 whole Sweet Potatoes
• 2 packages (8 oz each) Tempeh
• 1 bunch Kale
• 1 whole Avocado
• ½ cup Sauerkraut

Instructions

1. Preheat the oven to 425°F. Whisk together the maple syrup, stone ground mustard, soy sauce, and olive oil in a jar or small bowl to make the dressing.
2. Place the cubed tempeh in a bowl and pour about half the dressing over it. Toss to coat and let marinate for 10 minutes while the oven heats up.
3. Spread the marinated tempeh (with its marinade) on one half of a large baking sheet and the diced sweet potatoes on the other half. Season with salt and pepper to taste. Roast for 20-25 minutes, until the tempeh is browned and the sweet potatoes are tender.
4. While the sheet pan roasts, place the kale in the same bowl used for the tempeh marinade to pick up the residual dressing. Add the avocado and a drizzle of the remaining dressing, then massage the kale firmly for 1-2 minutes until it softens and the avocado is smashed throughout.
5. Remove the baking sheet from the oven and toss the tempeh with another spoonful of the remaining dressing so it soaks up extra maple-mustard flavor.
6. Divide the massaged kale among 4 bowls. Top with roasted tempeh, sweet potatoes, and sauerkraut. Serve immediately.