roast the sweet potatoes: preheat the oven to 400°f. toss the diced sweet potatoes with a bit of olive oil, salt, and pepper. spread them on a baking sheet and roast for 25 min flipping halfway through, until tender and golden brown.

bake the tempeh: place the cubed tempeh on another baking sheet, drizzle with olive oil, and bake for 20-25 minutes, flipping halfway, until golden and crispy.

massage the kale: while the sweet potatoes and tempeh are baking, massage the kale with a pinch of salt and a bit of lemon juice until it becomes soft and slightly wilted.

prepare the dressing: whisk together the spicy mustard, ginger, maple syrup, garlic, tahini, onion powder, lemon juice, and vegetable broth until smooth and well combined. adjust seasoning if needed.

assemble the salad: in a large bowl, combine the massaged kale, roasted sweet potatoes, baked tempeh, apple slices, avocado slices, green onions, hemp seeds, sauerkraut, and cooked quinoa.

dress and serve: drizzle the dressing over the salad and toss gently to combine. serve immediately and enjoy!