Step 1

Start by mixing the tempeh ingredients together in a bowl and letting marinate for 30 minutes up to overnight.

Step 2

To cook the sweet potato, slice small to medium-sized sweet potatoes in half then place face down on a baking tray and bake for 30-40 minutes until easily pierced with a fork.

Step 3

To make the coleslaw, mix the coleslaw ingredients together in bowl.

Step 4

When you’re ready to cook the tempeh, turn the oven on to broil then place the tempeh on a baking tray. Broil for 10 minutes or so until browned and gooey.

Step 5

To saute the kale, add to a skillet with a splash of water and heat for a few minutes until it’s dark green and softened.

Step 6

Add all the bowl ingredients to a bowl with a scoop of coleslaw and the hot tempeh. Drizzle with extra bbq sauce and serve right away or store in fridge for up to 2 days (keep avocado separate if not serving right away).