Buffalo Tempeh Harvest Bowls

Preheat the oven to 400°F. Add hot sauce and 1 tbsp vegetable oil to a medium bowl and whisk the Buffalo sauce. Slice tempeh into ¼ inch thick strips, add to the Buffalo sauce, and toss to coat. Peel the garlic cloves. Cut the sweet potato in half lengthwise, and cut each half into 4-5 wedges.

Line a baking sheet with foil or parchment paper. Remove tempeh from the bowl, gently shake to remove excess sauce, and place on the lined baking sheet. Add garlic cloves, sweet potato wedges, and 1 tsp vegetable oil to the other side of the baking sheet, and toss. Sprinkle everything on the baking sheet with salt and pepper. Bake until Buffalo tempeh is crispy and sweet potatoes are fork-tender, 22 to 24 minutes. TIP: If you don’t have foil or parchment paper, add 2 tsp of oil to the baking sheet instead (though the tempeh may stick slightly).

Thinly slice the apple. Add 2 tsp red wine vinegar, 1 tbsp olive oil, and a pinch of salt and pepper to a medium bowl and whisk to combine. Add sliced apple to the bowl and set the apple salad aside.

Add walnuts to a small nonstick skillet over medium heat. Cook until fragrant and toasted, 2 to 3 minutes. Add maple syrup and a pinch of salt and cook until the syrup caramelizes, 1 to 2 minutes. Transfer the candied walnuts to a plate and let cool. TIP: Be sure to let the candied walnuts cool before serving, as they will be very hot.

Add roasted garlic cloves to a small bowl and mash with a fork. Add remaining red wine vinegar, Vegenaise, Dijon mustard, and a pinch of salt and pepper to the bowl, and whisk the roasted garlic dressing.

Add the Buffalo tempeh and mixed greens to the apple salad and toss to combine. Top with roasted sweet potato wedges and candied walnuts. Drizzle with roasted garlic dressing. Enjoy!