Roasted Tempeh and Sweet Potato Harvest Bowl with Smoked Paprika Vinaigrette

Preheat your oven to 400 deg F (200 deg C).

Toss the cubed sweet potatoes with half the olive oil, sea salt, and black pepper on a baking sheet.

Roast for 20 minutes.

Meanwhile, slice the tempeh into half-inch batons and brush with a mixture of the remaining olive oil and smoked paprika.

Add the tempeh to the baking sheet and roast for another 15 minutes until the potatoes are caramelized at the edges and the tempeh is deeply golden and firm.

While roasting, whisk together the minced shallots, maple syrup, and a splash of vinegar to create a bright, smoky dressing.

Massage the kale with a pinch of salt until it softens.

To plate, build a base of massaged kale, top with the warm roasted sweet potatoes and crispy smoked tempeh, then drizzle generously with the shallot-paprika vinaigrette.

Serve immediately while the components are contrasting in temperature and texture.