Description
Sheet pan tempeh and vegetables with tahini sauce is a delightful dish that combines the nutty flavor of tempeh with a colorful array of roasted vegetables, topped with a creamy cinnamon tahini sauce.
Ingredients
- Tempeh: 1 block (about 8 oz), cut into cubes
- Bell Peppers: 2 (any color), sliced
- Zucchini: 1 medium, sliced
- Red Onion: 1 medium, sliced
- Carrots: 2 medium, sliced
- Olive Oil: 3 tablespoons
- Ground Cinnamon: 1 teaspoon
- Tahini: 1/4 cup
- Garlic: 2 cloves, minced
- Lemon Juice: 2 tablespoons
- Salt: 1 teaspoon (or to taste)
- Water: 2-3 tablespoons (to thin the sauce if needed)
Instructions
- Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
- Cut the tempeh into cubes and toss with 1 tablespoon of olive oil and ground cinnamon.
- Chop the bell peppers, zucchini, red onion, and carrots into bite-sized pieces and toss with 2 tablespoons of olive oil and salt.
- Spread the vegetables on one side of the baking sheet and the tempeh on the other side in a single layer.
- In a small bowl, whisk together tahini, minced garlic, lemon juice, and a pinch of salt. Add water to achieve desired consistency.
- Roast in the oven for about 25-30 minutes, stirring halfway through.
- Remove from the oven and drizzle the tahini sauce over the tempeh and vegetables, then serve warm.
Notes
- Marinate the tempeh for extra flavor.
- Use fresh, seasonal vegetables for the best taste.
- Don’t overcrowd the pan to ensure even roasting.
- Experiment with spices for different flavor profiles.
- Check for doneness a few minutes before the suggested cooking time.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 0mg
Keywords: sheet pan, tempeh, vegetables, tahini sauce, vegan, healthy meal