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Autumn Maple Mustard Tempeh Bowls

Autumn Maple Mustard Tempeh Bowls

5 from 1 vote
Warm, savory, and slightly sweet, these Autumn Maple Mustard Tempeh Bowls are the perfect cozy meal for crisp fall days. Crispy tempeh glazed in a rich maple-mustard sauce sits atop a bed of roasted sweet potatoes, kale, and quinoa for a nourishing, plant-powered bowl full of seasonal flavor.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup tempeh cubed
  • 1 medium sweet potato peeled and diced
  • 2 cups kale chopped, stems removed
  • 0.75 cup quinoa uncooked
Maple Mustard Glaze
  • 3 tbsp maple syrup
  • 2 tbsp Dijon mustard
  • 1 tbsp apple cider vinegar
  • 1 clove garlic minced
  • 0.25 tsp smoked paprika
  • 0.25 tsp salt
  • 0.125 tsp black pepper
For Serving
  • 2 tbsp olive oil divided
  • 0.25 cup pumpkin seeds toasted
  • 0.25 cup dried cranberries

Method
 

Steps
  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a small bowl, whisk together maple syrup, Dijon mustard, apple cider vinegar, minced garlic, smoked paprika, salt, and black pepper to make the glaze. Set aside.
  3. Toss diced sweet potato with 1 tablespoon olive oil and spread on the prepared baking sheet. Roast for 15 minutes, flipping halfway through.
  4. While sweet potatoes roast, heat remaining 1 tablespoon olive oil in a large skillet over medium heat. Add cubed tempeh and cook until golden on all sides, about 5–6 minutes.
  5. Reduce heat to low and pour the maple mustard glaze over the tempeh. Stir to coat and simmer for 2–3 minutes until glaze thickens slightly. Remove from heat.
  6. Cook quinoa according to package instructions. In the last 2 minutes of cooking, stir in chopped kale to wilt slightly.
  7. To assemble bowls, divide quinoa-kale mixture among four bowls. Top with roasted sweet potatoes, maple mustard tempeh, toasted pumpkin seeds, and dried cranberries.
  8. Serve warm and enjoy the cozy flavors of autumn!

Notes

For a nut-free version, substitute pumpkin seeds with sunflower seeds. Leftovers keep well in the fridge for up to 3 days—reheat gently to preserve texture.