Step 1

In a bowl combine soy sauce, balsamic vinegar, gochujang, and maple syrup. Use a fork or small whisk to stir and break up any chunks of gochujang.

Step 2

Add the cubed tempeh to the bowl with the sauce––or another container with a lid––and stir to coat thoroughly. Cover and set in the refrigerator to marinate for at least 4 hours, or overnight.

Step 3

To cook the tempeh Preheat the oven to 375° F. Transfer the tempeh pieces to an oven-safe skillet or baking dish and roast for 20 minutes. They can be in the oven at the same time as the sweet potatoes.

Step 4

Toss the cubed sweet potatoes with oil, garlic powder, smoked paprika, and salt. Transfer to a baking dish and roast for 40-45 minutes, or until tender and fragrant.

Step 5

Combine the tahini, garlic, lemon juice, and water in a bowl or jar with a lid. Stir well (or shake if you are using a jar). Add more water to thin, 2 tbsp at a time.

Step 6

Massage the kale with a few tablespoons of the tahini sauce and a pinch of sea salt. If you are making one bowl at a time, do this in the bowl you intend on eating out of. If you are making the entire serving (4 bowls), massage the kale in a larger mixing bowl then transfer it into serving bowls.

Step 7

Add a scoop of brown rice, tempeh, and sweet potatoes to the bowl. Top with kimchi and a drizzle of tahini sauce. Garnish with sesame seeds and fresh herbs (chives or scallion).