To make the tempeh bacon, place the sliced tempeh in a shallow dish and add the rest of the bacon ingredients. Tilt the dish to coat each piece of tempeh. Let it sit for 5-10 minutes, the flip the sliced tempeh and let it sit another 5-10 minutes. In a pinch you can skip marinating it or if you have more time, let it sit up to an hour.

Once it's marinated for about 20 minutes, place the strips on a baking tray and bake in the oven at 450 F until crisped. You can also broil on a rack for 5-10 minutes, flipping every couple minutes until they're crisped.

While the tempeh bakes, make the kale and mushrooms. Add the mushrooms and avocado oil to a skillet and cook over medium-high heat, stirring every couple minutes until the mushrooms are starting to brown. Add the kale and green onions and cook for a few more minutes until the kale is soft and the green onions are wilted and browning.

To assemble the bowls, add the cooked mushrooms, kale and green onions to a bowl along with as much avocado as desired, half a baked sweet potato (or more, if desired) and the tempeh bacon strips. Add a scoop of sauerkraut or kimchi, if you want. Season the bowl with a pinch of salt and pepper and enjoy right away or pack up as part of a meal prep.