50 minutes.

1. Oven to 425F
2. Make the dressing. Mix well:
   1. 1/4 cup maple syrup
   2. 1/4 cup stone ground mustard
   3. 2-3 Tbsp soy sauce
   4. 2-3 Tbsp olive oil
3. Dice:
   1. 2 blocks tempeh
   2. 2 sweet potatoes
4. Marinate tempeh in half the dressing for 30 minutes.
5. Spread tempeh and sweet potato on a baking sheet. Oil and salt sweet potato. Roast 30 minutes.
6. Mix 3-4 cups kale with dressing and 1 smashed avocado until tender and creamy.
7. Toss everything in a bowl, along with (options)
   1. 1/2 cup sauerkraut
   2. diced apple
   3. crispy onions
   4. pecans
   5. dried cranberries

Based on Pinch of Yum "Fall Favorite Maple-Mustard Tempeh Bowls."

Made 2022-02-21