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For quick-pickled cabbage: Combine all ingredients except cabbage in a saucepan and heat until liquid begins to simmer. Thinly slice cabbage and place in a bowl. Pour hot liquid over shredded cabbage and refrigerate for several hours or overnight.
For roasted sweet potatoes and tempeh: Preheat oven to 450F. Dice sweet potatoes and tempeh into bite-sized pieces. Toss with a drizzle of oil, salt, and pepper. Roast for 25 minutes or until they begin to brown.
For peanut sauce: Combine sauce ingredients and microwave for 30 seconds. Stir mixture until a smooth sauce forms, adding water a tablespoon at a time until it reaches a thin, potable consistency.
In a large bowl, toss roasted sweet potatoes and tempeh with the peanut sauce. Pile tempeh-sweet potato mixture into tortillas and top with Quick-pickled Cabbage and other optional ingredients.