Cube the sweet potato. Coat a large pan with vegetable broth and heat pan on medium heat. Add 2 minced cloves of garlic, the sweet potato, and 1 tsp of thyme to the pan. Cook until sweet potato are softened. Continue adding veggie broth if pan gets dry.

Small dice the zucchini, red pepper, onion, and mushrooms. Add to the pan with the sweet potato. Cook until veggies have softened. Cube the tempeh and then add to the pan of veggies. Cook for 3-5 minutes

Remove the kale stems and slice kale into small strips. Add kale to the pan of veggies & tempeh. Continue cooking until kale has wilted.

Remove pan from heat. Scoop veggie & tempeh mixture into a bowl. Add 1 Tbsp of Kite Hill Chive Cream Cheese. Enjoy!