Crispy Blackened Tempeh meets naturally sweet potatoes meets creamy avocado meets crunchy kale for an exquisite taste and texture experience. Not only is this bowl satisfying to the taste buds, but it’s also bursting with nutrition like fiber, B vitamins, selenium, and plant-based fats — all essential ingredients for healthy living.
Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
Boil the tempeh and sweet potatoes together: Bring a large soup pot with enough water to cover both. Bring the water to a boil. Add the tempeh and sweet potatoes and boil for 10 minutes or until the potatoes are tender, but not so soft that they’re falling apart (this will also be the time when the tempeh is ready). Once the tempeh and sweet potatoes are finished boiling, remove the tempeh with tongs and place on a cutting board to cool. Drain the potatoes in a colander.
In the meantime, make the Cajun seasoning: Add all spices to a small bowl and mix together well. Set aside.
Bake the tempeh: Cut the tempeh into 1”x 4” strips that are about ¼” thick. You should end up with about 20 strips. Evenly distribute the tempeh on the parchment-lined baking sheet. Brush the tempeh strips with tamari then sprinkle with the cajun seasoning. Flip and do the same for the opposite side.
Bake for 25–30 minutes or until golden brown and crispy on the outside, flipping halfway through.
While the tempeh is cooking, marinate the onions: Add the sliced onions, red wine vinegar and water to a large bowl. With clean hands, massage the onion into the red wine vinegar. Set aside.
Assemble your bowl: Divide the kale between two bowls. With clean hands, massage two tablespoons of the Tofu Ranch Dressing into each bowl of kale.
Divide the potatoes and avocado between the two bowls.
Top with pickled onions (to your preference) and tempeh.
Add 2–4 tablespoons of ranch dressing to each bowl. Sprinkle with sunflower seeds. Taste for salt and pepper.