Oh my goodness, let me tell you about my Sheet Pan Tempeh and Vegetables with Cinnamon Tahini Sauce! This dish has quickly become a staple in my kitchen because it’s not just easy to whip up; it’s also packed with flavor and nutrition! The roasted tempeh, with its delightful chewiness, pairs perfectly with vibrant, colorful vegetables. And then, oh wow, that cinnamon tahini sauce—it’s creamy, sweet, and just the right amount of spicy from the cinnamon. Trust me, once you drizzle that over the warm veggies and tempeh, you’ll be in flavor heaven! Plus, it’s a one-pan wonder, making cleanup a breeze. Seriously, this meal checks all the boxes: hearty, nutritious, and incredibly satisfying!
Ingredients for Sheet Pan Tempeh and Vegetables with Cinnamon Tahini Sauce
Gathering your ingredients is half the fun! Here’s what you’ll need to create this delicious dish:
- 1 block tempeh, cubed: This is the star of the show! Make sure to cut it into bite-sized cubes for even cooking.
- 2 cups mixed vegetables: Choose your favorites! I love using a colorful mix of bell peppers, zucchini, and carrots, but feel free to swap in any veggies you adore.
- 2 tablespoons olive oil: This helps everything roast beautifully and adds a lovely richness.
- 1 teaspoon salt: Just enough to enhance all the flavors.
- 1 teaspoon black pepper: A little kick to balance the sweetness of the sauce.
- 1 teaspoon garlic powder: For that unmistakable garlic goodness.
- 1/4 cup tahini: This creamy sesame paste is the base of your dreamy sauce.
- 2 tablespoons maple syrup: Adds a touch of sweetness that complements the cinnamon.
- 1 teaspoon cinnamon: The secret ingredient that takes this dish to a whole new level!
- 2 tablespoons lemon juice: A splash of acidity to brighten everything up.
- Water as needed: You might need this to achieve the perfect sauce consistency, so keep it handy!
Make sure to have everything prepped and ready to go, and you’ll be on your way to a fantastic meal in no time!
How to Prepare Sheet Pan Tempeh and Vegetables with Cinnamon Tahini Sauce
Step 1: Preheat the Oven
First things first, you’ll want to preheat your oven to 400°F (200°C). This is crucial for getting that perfect roast on your tempeh and veggies. Trust me, you want them nice and crispy!
Step 2: Toss the Tempeh and Vegetables
In a large mixing bowl, toss together your cubed tempeh and mixed vegetables with the olive oil, salt, black pepper, and garlic powder. I like to use my hands here—nothing beats the feel of getting in there and mixing everything up! Make sure every piece is coated evenly, so they all roast beautifully.
Step 3: Spread on Sheet Pan
Now, spread that vibrant mixture out on a sheet pan in a single layer. This is key! If they’re too crowded, they won’t roast properly. Give them some space to breathe and get that golden-brown goodness!
Step 4: Bake Until Golden Brown
Pop the sheet pan into the oven and bake for about 25-30 minutes. Halfway through, be sure to stir everything around a bit to ensure even cooking. You want them to be golden brown and crispy on the edges—yum!
Step 5: Prepare the Cinnamon Tahini Sauce
While your tempeh and veggies are baking, let’s whip up that dreamy cinnamon tahini sauce! In a bowl, whisk together the tahini, maple syrup, cinnamon, lemon juice, and just enough water to achieve a smooth consistency. You want it to be pourable, but not too runny. Adjust with a little more water if needed!
Step 6: Combine and Serve
Once your tempeh and vegetables are out of the oven, drizzle that luscious cinnamon tahini sauce all over them. Give it a gentle toss to coat everything in that creamy goodness. Serve warm, and get ready for the flavor explosion—your taste buds will thank you!
Why You’ll Love This Recipe
- Hearty and filling: This dish packs a punch with protein-rich tempeh and hearty vegetables, making it a satisfying meal any time of day.
- Nutrient-dense: Loaded with vitamins and minerals from the colorful veggies, it’s a great way to boost your daily intake of nutrients.
- Quick to prepare: With just a little chopping and tossing, you can have this meal ready to go in about 45 minutes—perfect for busy weeknights!
- Flavorful and unique: The combination of roasted vegetables and the sweet, spiced cinnamon tahini sauce creates a mouthwatering experience you won’t forget.
- One-pan wonder: Less cleanup means more time to relax and enjoy your meal. Just toss everything on a sheet pan and let the oven do the work!
- Vegan and versatile: This recipe is perfect for anyone following a plant-based diet, and you can easily swap in your favorite veggies or grains for a personalized touch.
Tips for Success
Here are some of my favorite tips to ensure your Sheet Pan Tempeh and Vegetables with Cinnamon Tahini Sauce turns out perfectly every time:
- Mix and Match Vegetables: Don’t hesitate to get creative with your veggie selection! Broccoli, sweet potatoes, or even Brussels sprouts can add a delightful twist to the dish. Just keep in mind that different veggies may have different cooking times, so chop them accordingly.
- Marinate for Extra Flavor: If you have a little extra time, consider marinating the tempeh in the olive oil, salt, and garlic powder for about 20 minutes before roasting. This will infuse even more flavor into the tempeh!
- Adjust the Sauce: If you like it a bit sweeter, add a touch more maple syrup. Want more zing? A splash of extra lemon juice can brighten it up beautifully. The sauce is super forgiving, so adjust it to your taste!
- Serving Suggestions: This dish pairs beautifully with quinoa, brown rice, or even a simple green salad for a complete meal. You can also top it with some crushed nuts or seeds for an added crunch!
- Make it a Meal Prep Star: This recipe is perfect for meal prep! Portion out leftovers into containers for easy grab-and-go lunches throughout the week. It reheats wonderfully!
With these tips, you’re all set to create a delicious and satisfying meal that’s sure to impress!
Storage & Reheating Instructions
First off, if you’re lucky enough to have leftovers, fantastic! Just make sure to let the Sheet Pan Tempeh and Vegetables with Cinnamon Tahini Sauce cool down to room temperature before storing it. Then, pop it in an airtight container. It’ll stay fresh in the fridge for up to 3 days, ready for your next meal!
When it comes to reheating, I recommend using the oven for the best results. Preheat your oven to 350°F (175°C) and spread the leftovers on a baking sheet. Heat them for about 10-15 minutes or until warmed through. This way, you’ll regain that lovely crispiness on the tempeh and veggies.
If you’re in a rush, the microwave works too! Just transfer a portion to a microwave-safe bowl, cover it with a damp paper towel (this keeps it from drying out), and heat it in 30-second intervals until it’s warmed to your liking. Just keep in mind that the texture might not be as crispy as when it was fresh. But hey, it’ll still be delicious!
Enjoy those tasty leftovers—you deserve it!
Nutritional Information
Let’s talk nutrition! Knowing what’s in your food is just as important as how it tastes. Here’s a rough estimate of the nutritional values per serving of my Sheet Pan Tempeh and Vegetables with Cinnamon Tahini Sauce:
- Calories: 350
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Sugar: 6g
- Protein: 15g
- Sodium: 400mg
- Cholesterol: 0mg
This dish not only satisfies your taste buds but also provides a great balance of nutrients. It’s a delicious way to fuel your body with plant-based goodness!
FAQ about Sheet Pan Tempeh and Vegetables with Cinnamon Tahini Sauce
Can I use other proteins instead of tempeh?
Absolutely! If you’re not a fan of tempeh, feel free to swap in chickpeas or even tofu. Both will soak up that delicious cinnamon tahini sauce beautifully!
Can I make this recipe in advance?
You sure can! You can prep the tempeh and vegetables ahead of time and store them in the fridge. Just toss them together and bake when you’re ready to eat. The cinnamon tahini sauce can also be made ahead and kept in the fridge for a few days.
What vegetables work best in this dish?
I love using bell peppers, zucchini, and carrots, but you can get creative! Broccoli, cauliflower, or even sweet potatoes work great too. Just remember to cut them into similar-sized pieces for even roasting.
Is the cinnamon tahini sauce spicy?
Nope, not spicy at all! The cinnamon gives it a warm sweetness, while the tahini adds creaminess. If you want a little kick, you could always add a pinch of cayenne pepper or some crushed red pepper flakes!
How do I know when the tempeh and vegetables are done baking?
Keep an eye on them as they bake! They should be golden brown and crispy on the edges. A fork should easily pierce the tempeh and vegetables. If they’re looking a bit shy of crispy, let them bake for a few more minutes. Trust your instincts!
Sheet Pan Tempeh and Vegetables with Cinnamon Tahini Delight
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Vegan
- Diet: Vegan
Description
A hearty and nutritious dish featuring roasted tempeh and vegetables, drizzled with a flavorful cinnamon tahini sauce.
Ingredients
- 1 block tempeh, cubed
- 2 cups mixed vegetables (bell peppers, zucchini, carrots)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1/4 cup tahini
- 2 tablespoons maple syrup
- 1 teaspoon cinnamon
- 2 tablespoons lemon juice
- Water as needed for sauce consistency
Instructions
- Preheat the oven to 400°F (200°C).
- In a bowl, toss the cubed tempeh and vegetables with olive oil, salt, pepper, and garlic powder.
- Spread the mixture on a sheet pan in a single layer.
- Bake for 25-30 minutes, stirring halfway through, until golden brown.
- While baking, prepare the cinnamon tahini sauce by whisking together tahini, maple syrup, cinnamon, lemon juice, and water until smooth.
- Once the tempeh and vegetables are done, remove from the oven and drizzle with the cinnamon tahini sauce.
- Serve warm.
Notes
- Adjust the vegetables based on your preference.
- This dish pairs well with quinoa or rice.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg
Keywords: sheet pan tempeh, vegetables, cinnamon tahini sauce, vegan meal