Step 1

Preheat oven to 375° and line two baking sheets with parchment paper.

Step 2

Toss the sweet potatoes and beets (separately) with oil. Line them evenly onto the baking sheets (keeping them separate).

Step 3

Roast for 40 minutes, or until tender.

Step 4

Bring the brown rice and 3 3/4 cups of water to a boil in a pot. Add a pinch of salt. Cook with the lid ajar on medium-low heat for about 30 minutes, until the rice is tender. Fluff with a fork then let it cool before storing.

Step 5

Bring the quinoa and 3 cups of water to a boil in a pot. Add a pinch of salt. Cook with the lid ajar on medium-low heat for about 15-20 minutes, until the quinoa is fluffy and tender. Fluff with a fork then let it cool before storing.

Step 6

Bring the black lentil and 3 cups of water to a boil in a pot. Add a pinch of salt. Cook with the lid ajar on medium-low heat for about 30 minutes, until the lentils are tender. Let it cool before storing.

Step 7

In a medium mixing bowl, combine the balsamic vinegar, soy sauce, maple syrup, and optional smoked paprika. Stir well.

Step 8

Add in the cubed tempeh, and toss it well to coat. Place the bowl in the refrigerator to marinate. If the tempeh isn't being thoroughly covered by the marinade, try placing it into a large ziplock bag along the the marinade, then let it sit in the fridge until you're ready to use it.

Step 9

Warm the oil in a skillet on medium heat.

Step 10

Add the shallots and ginger, and sauté until the shallots begin to turn translucent (about 1 minute).

Step 11

Add the curry powder and stir well. Allow it to toast for about 30 seconds.

Step 12

Stir in the coconut milk, and simmer for about 20 minutes.

Step 13

Remove from the heat and season it to taste with more curry powder or salt.

Step 14

Warm the oil in a skillet on medium heat.

Step 15

Add the onions and garlic, and sauté until onions are translucent, about 30 seconds.

Step 16

Add the chili powder and cumin, and toast for 30 seconds.

Step 17

Add the tomato sauce and soy sauce, and simmer for about 20 minutes.

Step 18

Allow it to cool, then transfer the sauce to a blender. Blend until the onion chunks are gone.

Step 19

Season to taste with more soy sauce or salt.