Big Ol’ Texas Bowl With Nut-Free Nacho Cheese
[Vegan]

To Make the Sweet Potatoes and Tempeh:

1. Preheat oven to 400°F and line two baking sheets with parchment paper. Set aside.
2. In a wide shallow baking pan, whisk the tamari, oil and paprika together until combined. I cut my tempeh into 8 triangles but any shape you like will do. Set the tempeh into the marinade for 20 minutes, flipping once.
3. Meanwhile, cut the sweet potatoes into wedges and toss in the cumin, oil and salt. Transfer to prepared line baking sheet, leaving some room in between the potatoes. After the tempeh has been marinating for 15 minutes, add the potatoes to the oven since the potatoes need a little head start on cooking. Bake the potatoes for 5 minutes and then transfer the tempeh to the lined pan and place in the oven to bake for 10 minutes.
4. Flip the potatoes and place back in the oven. For the tempeh, brush the barbeque sauce onto each triangle, flip and brush with sauce and place back in the oven for another 7 minutes.
5. Once the tempeh is fully cooked, the barbeque sauce should bit sticky and a little dry. While the tempeh and potatoes are cooking, prepare the veggies and make the nacho cheese.

To Make the Nut-Free Nacho Cheese:

1. Add all the ingredients to a high power blender and blend until completely smooth. It should be a little bit warm to the touch.

To Make the Salad:

1. Divide the kale between two serving bowls. Add the rest of the ingredients including the sweet potatoes and tempeh, drizzle with the nacho cheese dressing and serve!