Description
Sheet Pan Tempeh and Vegetables with Cinnamon Tahini Sauce is a wholesome, easy-to-make plant-based meal featuring roasted tempeh and seasonal vegetables, all drizzled with a warm, spiced tahini dressing.
Ingredients
Units
Scale
- 1 block (8 oz) tempeh, cubed
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 1 sweet potato, peeled and diced
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- For the Cinnamon Tahini Sauce:
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 1 tablespoon maple syrup
- 1/4 teaspoon ground cinnamon
- 2–4 tablespoons warm water (to thin)
- Pinch of salt
Instructions
- Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- In a large bowl, toss tempeh, broccoli, bell pepper, and sweet potato with olive oil, salt, pepper, and smoked paprika.
- Spread the mixture evenly on the prepared baking sheet.
- Roast for 25–30 minutes, tossing halfway through, until vegetables are tender and tempeh is golden.
- Meanwhile, make the sauce: In a small bowl, whisk together tahini, lemon juice, maple syrup, cinnamon, salt, and enough warm water to reach desired consistency.
- Once the vegetables and tempeh are done, drizzle with the cinnamon tahini sauce.
- Serve immediately, optionally with rice or quinoa.
Notes
- Marinate the tempeh beforehand for extra flavor.
- Use any combination of seasonal vegetables you prefer.
- The sauce can be made ahead and stored in the fridge for up to 5 days.
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 7g
- Sodium: 320mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 16g
- Cholesterol: 0mg