Sweet Potato Tempeh Bowl
Ingredients
- 1 sweet potato, cubed
- 1 teaspoon ammazza suocerra seasoning or seasoning of choice
- 1 package tempeh
- 1 tablespoon apple cider vinegar
- 1 teaspoon liquid aminos
- 1/2 small onion, diced
- 1 teaspoon umami dust
- kale, chopped
- arugula
- vegan feta
- avocado, sliced
- Everything But The Bagel seasoning
Preparation
Crumble the tempeh and marinate it in 1 tablespoon apple cider vinegar and 1 teaspoon liquid aminos
Toss sweet potatoes with olive oil and seasoning, spread on a parchment-lined baking sheet, and bake at 400 degrees Fahrenheit for 20-25 minutes until golden and crisp on the edges.
Heat olive oil in a cast iron skillet, sauté onion until fragrant, add the tempeh and sauté, seasoning with umami dust, then add kale and cook until slightly wilted.
Serve hot on a bed of arugula, topped with sliced avocado, Everything But The Bagel seasoning, vegan feta, and optionally sriracha.
