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Gather all of the ingredients. Preheat the oven to 375 degrees F. In a mixing bowl, combine the maple syrup, the dijon mustard, the soy sauce, and the olive oil. Whisk together until fully mixed and smooth. Add in tempeh to the marinade, toss to coat evenly, and cover for 10 minutes.
In a greased baking pan, add the sweet potato and the marinated tempeh. Then, bake for 15 minutes, or until the sweet potato is fork tender and the marinade has browned and caramelized. Toss tempeh with some more of the marinade.
In two medium sized bowls, add in a bed of kale. Add the sweet potato, the marinated tempeh, the diced apple, and a generous dollop of Toby’s Plant Based Dip & Spread. Drizzle over the bowl with some more of the marinade, serve, and enjoy your Tempeh Harvest Bowl!