Description
A hearty and nutritious dish featuring roasted tempeh and vegetables, drizzled with a flavorful cinnamon tahini sauce.
Ingredients
Scale
- 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