Tempeh, Idaho® Potato and Kale Bowl | Idaho Potato Commission

Ingredients

• 1 28 ounce (794-g) bag new or baby Idaho® potatoes, cut into quarters
• ¼ cup (60 ml) water
• 2 tablespoons (30 ml) maple syrup
• 2 teaspoons (10 ml) soy sauce
• 1 teaspoon Sriracha (or your favorite hot sauce, to taste)
• 1 8 ounce (255-g) package tempeh, cut into small cubes (or use hemp tofu)
• 4 cups (64 g) kale, chopped
• 2 tablespoon (10 g) nutritional yeast
• 1 tablespoon (15 ml) water
• 1 teaspoon minced garlic
• 1 teaspoon smoked paprika
• Salt and pepper, to taste