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Fall Favorite Maple-Mustard Tempeh Bowls

7 reviews / 4.9 average

These tempeh bowls are a true fall favorite! Massaged kale, sweet potatoes, roasty marinated maple-mustard tempeh, crunchy apple, and an unexpected pile of briney sauerkraut.

Hello lover. Like, wow, really, HELLO.

This salad is my absolute fall favorite, but also summer favorite, and winter favorite, and every season favorite.

It’s a bowl of feel-goodness that starts with kale massaged with avocado to make it nice and tender and delicious, a high pile of roasted sweet potato and roasty marinated maple-mustard tempeh, some sweet crunch and color from an apple, and a little something unexpected, salty, and briney from the sauerkraut.

I KNOW, I know, I know you – you think the sauerkraut is such a weird idea. I texted my sister excitedly about this recipe after I made it (she is vegan) and she was like, okay but um… no to the sauerkraut. People are not going to like the idea of it. I shall be ridiculed. I understand this.

But please at least try it before you vote me off the island – it adds saltiness and a little bit of that yummy funk that makes every bite that much more zippy and exciting.

Ingredients for maple mustard tempeh bowls. Each ingredient has text over the top in a purple bubble.

Tempeh All The Way

I am fairly new to tempeh (you too?) and do you know what? It is fabulous. Affordable, intriguing, sturdy, nutty, and chewy in a much more interesting way than tofu, and keeps me full all day long.

The Ingredient Details

Here’s what we have going on for our short ingredient list:

  • marinated tempeh
  • kale
  • sweet potato
  • apple
  • sauerkraut – yes, seriously
  • avocado

The marinade for the tempeh is so simple and so basic and yet so NEXT LEVEL for the sweet, slightly punchy, tangy flavor it gives to the entire bowl.

Maple mustard tempeh in a white bowl with a spoon.

Make These Bowls Come Together

Your sweet potatoes and tempeh get roasted up, your kale gets a nice massage with the avocado to really break it down and make it into something you’re actually excited to eat, and the crunchy apple and sauerkraut round out the flavor and crunch factor to make this bowl just a beautiful cornucopia of wholesome fall eating.

And – did I say this? – the tempeh lasts amazingly well as leftovers, so it works beautifully as an SOS meal because you can save the roasted sweet potatoes and tempeh and build yourself a nice lunch or dinner salad all week long.

Maple mustard tempeh bowls in a grey bowl.

Did I crown the whole thing with a little bit of a crunchy onion sprinkling? Yes I did, because that’s how I like to live my life, okay? Crunchy onion toppings are just a way of being for me right now.

If it’s possible to be obsessed with a salad / bowl / wholesome gang of vegan goodness, I am 100% there with this thing.

God bless food for being so wonderful. ♡

Maple mustard tempeh bowls in a grey bowl with a gold spoon. There's extra dressing and tempeh on the side and a blue napkin under the bowl.

Maple-Mustard Tempeh Bowls: FAQs

I can’t find tempeh. Will this work with tofu instead?

Absolutely! It would be delicious with tofu.

Will this keep as leftovers?

Definitely! This is actually a great recipe to meal prep and save for lunches throughout the week. Just keep your bowl ingredients separate from the dressing and drizzle on the maple-mustard goodness right before eating.

What kind of kale did you use here?

Curly kale, but dino (lacinato) kale would also work.


Prefer To Watch Instead Of Read?

Source notes: I’ve been on a YouTube recipe video bender lately, and Sweet Potato Soul has long been one of my favorite sources for fun vegan recipes and lifestyle videos. ♡ This recipe from Jenné was the one that inspired this recipe! Her salad includes a few more ingredients, and cooks the tempeh and the sweet potato separately. It’s gorgeous. In an effort to make this as doable and SOS-friendly as possible, I just scaled back on the ingredient list and roasted the tempeh and sweet potato together on the same pan.

Print
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Fall Favorite Maple-Mustard Tempeh Bowls


  • Author: Lindsay
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 46 servings 1x

Description

These tempeh bowls are a true fall favorite! Massaged kale, sweet potatoes, roasty marinated maple-mustard tempeh, crunchy apple, and an unexpected pile of briney sauerkraut.


Ingredients

Units Scale

The Maple-Mustard Dressing:

  • 1/4 cup maple syrup
  • 1/4 cup stone ground mustard
  • 23 tablespoons soy sauce
  • 23 tablespoons olive oil

The Bowl Stuff:

  • 2 sweet potatoes, peeled and diced
  • 2 blocks tempeh, cubed
  • 34 cups kale, cut into small pieces
  • 1 avocado
  • 1/2 cup sauerkraut
  • other toppings / add-ins: quinoa, crispy onions, pecans, apples, dried cranberries

Instructions

  1. Make the dressing and marinate tempeh: Preheat the oven to 425 degrees. Shake dressing ingredients in a jar. Marinate the tempeh in about half of the dressing for about 30 minutes, or just while the oven heats up.
  2. Roast tempeh and sweet potato: Place marinated tempeh (with marinade) on a baking sheet. Add sweet potatoes to the other half of the baking sheet. Drizzle with oil, sprinkle with salt, and roast for 25-30 minutes. When both are browned and roasted, toss the tempeh with a little more dressing so it soaks up lots of mapley-mustardy flavor.
  3. Get the kale all yummy: Pro tip: place the kale in the same bowl that the marinated tempeh was in so it can grab onto all the leftover marinade in the bowl. Massage the kale with a little bit more dressing and the avocado, so the avocado kind of smashes into the dressing and makes it tender and a little bit creamy.
  4. Toss and serve: Toss up the roasted tempeh, sweet potato, kale, sauerkraut, in a big bowl with any other extras that you like. I mean, RIGHT?! It’s shockingly good.

Notes

Dressing: If you love dressing (I do), you may want to double up on the dressing amounts just to make sure you have enough for your leftovers.

  • Category: Bowl
  • Method: Roast
  • Cuisine: American

Keywords: tempeh recipe, tempeh bowl, vegan bowl recipe

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25 Comments

    1. Pinch of Yum Logo
      Krista @ Pinch of Yum

      We used Cleveland Kraut and Frank’s Kraut when developing the recipe!

  1. Pinch of Yum Logo
    Karen

    If I’m not a big fan of avocado, would you… use it anyway, because you can’t really taste it? Or use olive oil, or something else, instead? Thanks!

    1. Pinch of Yum Logo
      Krista @ Pinch of Yum

      I don’t think you can really taste it, but you may come across some avocado chunks when eating. If that doesn’t appeal to you, a drizzle of olive oil will work instead!

    2. Pinch of Yum Logo
      Diana Hue

      Wow! In my 65 years I would have never thought of combining maple syrup and sauerkraut in the same recipe. What a great contrast, along with the sweet potato, kale etc. I used extra firm tofu as I always have that on hand and made enough extra dressing to use tomorrow (have requests for more dressing) for my air fryer garlic roasted chickpeas. Thanks for encouraging the reader to move through the sauerkraut bias 😉 may substitute kimchi instead next time! You made my day?






      1. Pinch of Yum Logo
        Krista @ Pinch of Yum

        Love hearing this, Diana! Would love to hear how the kimchi goes if you give it a try!

  2. Pinch of Yum Logo
    Annie

    Looks delicious! I don’t think the sauerkraut is weird – I’ve made a dish with pork loin, apples, and sauerkraut, and this recipe reminds me of that a little bit!

  3. Pinch of Yum Logo
    Cara Tegler

    Making this for dinner tonight, I’m super pumped. Love it when I have all the ingredients on hand, ever the sauerkraut!






  4. Pinch of Yum Logo
    Holly

    What brand/type of tempeh did you use? I’ve wanted to try tempeh but wasn’t sure what brand to buy. Thanks.

    1. Pinch of Yum Logo
      Krista @ Pinch of Yum

      We’ve used Lightlife brand, and have also purchased tempeh from Trader Joes!

  5. Pinch of Yum Logo
    Abby

    Oh. My. Yummy. Goodness! I made this for lunch, well a slight variation since I had no tempeh, and I cannot tell you that how delicious this unique mixing of flavors is! It’s savory, slightly sweet, and the zippy yet subtle tang of sauerkraut just wraps it up perfectly. I also threw on some Thai chili cashews which was a nice addition. Soooooo good! I’m thinking this will also be dinner!






    1. Pinch of Yum Logo
      Krista @ Pinch of Yum

      Love Thai chili cashews! Great idea to add those in! So glad you enjoyed the recipe, Abby!

  6. Pinch of Yum Logo

    These bowls were absolutely delicious. I added garlic and lemon to the dressing plus honeycrisp apple and pumpkin seeds to the mix for a meal that was enjoyed by all!






  7. Pinch of Yum Logo
    Kari

    These were absolutely awesome! WHAT A WONDERFUL SMASH UP of flavors that worked beautifully together. Happy tummies, even from the 8 and 10 year old! Thanks for another great one!

  8. Pinch of Yum Logo
    Jocelyn

    Perfect meal prep, so yummy! Even big meat-eaters thought it looked delicious. Thank you!






  9. Pinch of Yum Logo
    Whitney B

    SO SO YUMMY! I actually used a can of chick peas instead of the tempeh because I had them on hand and I haven’t explored tempeh yet. Added apple and used baby kale. OUT OF THIS WORLD. 10 out of 10. Making again asap! 🙂 Thanks for the easy and DELICIOUS recipe!






  10. Pinch of Yum Logo
    Ashley

    I feel so conflicted about this recipe! We decided we most likely wouldn’t make it again, but it isn’t that it doesn’t taste good… There are so many tasty components in this bowl, but we didn’t feel we could pick up on any of them when eating. The dressing just kind of takes over and that’s the only thing we could taste. But all that being said, I’m not sad to have it for lunch leftovers today. 🙂