Vegan Tempeh and Sweet Potato Bowl

Preheat your oven to 200°C (400°F) and line a large baking sheet with parchment paper.

Place the cubed sweet potatoes on one side of the baking sheet. Toss with 1 tablespoon of olive oil and a pinch of salt.

In a small bowl, toss the cubed tempeh with tamari, garlic powder, smoked paprika, and remaining olive oil.

Arrange the seasoned tempeh on the other side of the baking sheet. Roast everything in the oven for 20 to 25 minutes, tossing halfway through, until the sweet potatoes are tender and the tempeh is browned and crispy.

While the tempeh and sweet potatoes are roasting, prepare the tahini dressing. In a small bowl, whisk together the tahini, lemon juice, maple syrup, warm water, and a pinch of salt until smooth and pourable.

Divide the fresh baby spinach evenly between two serving bowls as the base.

Top the greens with the roasted sweet potatoes and warm baked tempeh.

Drizzle the tahini dressing generously over the bowls just before serving.