1. Preheat your oven to 350 F (175 C).
2. Prepare the bowl ingredients: Cube the sweet potato and roast for 25 minutes. Peel and cube the golden beet, then boil for 10-12 minutes or until tender. Cook the wild rice according to package directions.
3. Prepare the tempeh: Cube the tempeh and place it in a small bowl.
4. In another small bowl, whisk together dijon mustard, maple syrup, balsamic vinegar, 1 tsp olive oil, garlic powder, paprika, and sea salt to create the sauce.
5. Pour the sauce over the cubed tempeh and toss to combine, ensuring all pieces are coated.
6. Allow the tempeh to marinate for at least 30 minutes.
7. After marinating, bake the tempeh for 15 minutes or until browned around the edges.
8. To assemble, layer your bowl with the prepared wild rice, roasted sweet potato, boiled golden beet, and fresh arugula.
9. Drizzle with extra virgin olive oil, chili oil, a pinch of salt and pepper. Optionally, add a generous drizzle of tahini on top for extra flavor.
