Lunch · American · 15 min
Roasted Tempeh and Sweet Potato Harvest Bowl with Smoked Paprika Vinaigrette
- Calories
- 654
- Protein
- 30g
- Carbs
- 81g
- Fat
- 23g
Ingredients
- 184.5 g tempeh
- 130.4 g sweet potato
- 100 g kale
- 1 tbsp extra-virgin olive oil
- 30 g shallot
- 1 tsp smoked paprika
- 1 tbsp maple syrup
- 1 tbsp apple cider vinegar
- 0.25 tsp salt
- 0.125 tsp black pepper
Method
- 01Preheat oven to 400°F (200°C).
- 02Toss cubed sweet potatoes with half of the extra-virgin olive oil, a pinch of salt, and black pepper on a rimmed baking sheet. Roast for 20 minutes.
- 03In a bowl, mix the remaining extra-virgin olive oil with half of the smoked paprika. Brush onto the tempeh batons.
- 04Add the tempeh to the baking sheet with the sweet potatoes and roast for an additional 15 minutes, until the sweet potatoes are caramelized and the tempeh is deeply golden and firm.
- 05Whisk together minced shallots, maple syrup, apple cider vinegar, remaining smoked paprika, and a pinch of salt in a small bowl to form the vinaigrette.
- 06Place chopped kale in a large serving bowl with a pinch of salt and massage with clean hands for 1-2 minutes until tender and darkened in color.
- 07Top the massaged kale with warm roasted sweet potatoes and tempeh, then drizzle generously with the vinaigrette and serve immediately.
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