Place the tempeh in a pan with water coming halfway up the blocks of tempeh, and simmer on medium to medium-high for 10 minutes, flipping halfway through. Or use a steamer basket and steam it for 10 minutes.

While the tempeh is steaming, whisk together the tamari, maple syrup, and apple cider vinegar.

Once steamed, let the tempeh cool until you’re able to handle it, then cut tempeh into ½ inch cubes.

Add the tempeh to the marinade, and toss the cubes around to ensure they’re covered. Let it marinate for about 15-20 minutes. Toss the cubes around about every 10 minutes, to ensure even marinating. (It can also marinate overnight)

Preheat the oven to 425 F (220 C).

For oil-free roasting toss sweet potatoes with apple cider vinegar and salt. Lift them out of the bowl onto a baking tray to leave excess vinegar behind. (Or skip the apple cider vinegar and use a neutral-tasting oil).

Bake the sweet potatoes on a silicone mat or parchment-lined baking tray for 25-30 minutes, stirring halfway through.

Bake the marinated tempeh on a silicone mat or parchment-lined baking tray for 20 minutes, stirring halfway through.

For the quinoa and dressing: While the potatoes are cooking, prepare the quinoa according to package instructions. Then whisk the ingredients together for the dressing.

Massage the kale with 2 tablespoons of dressing, and tear it into bite-size pieces if needed. The volume of kale should be reduced in size (I just reuse the bowl from the sweet potatoes).

Portion off the quinoa, cooked potatoes, tempeh, diced apples, and sliced avocado into bowls and add the mustard dressing.