If you haven’t yet discovered the magic of sheet pan meals, you’re in for a treat! They’re a total game-changer in my kitchen, saving time while packing in flavor and nutrition. My absolute favorite? This sheet pan tempeh and vegetables with cinnamon tahini sauce. Seriously, it’s like a warm hug on a plate! The beauty of a sheet pan meal is that everything cooks together, letting the flavors mingle beautifully while you kick back and relax. I remember the first time I made this dish; I was trying to whip up something healthy but didn’t want to spend hours in the kitchen. The aroma of roasted tempeh and veggies filled the air, and when I drizzled that creamy cinnamon tahini sauce on top, it was a moment of pure culinary bliss! It’s perfect for busy weeknights or when you want to impress friends with minimal effort. Trust me, once you try this dish, you’ll be hooked on the ease and deliciousness of sheet pan cooking!
Why You’ll Love This Recipe
- Quick Preparation: With just a little chopping and mixing, you can have this meal ready to pop in the oven in under 15 minutes!
- Healthy Ingredients: Packed with protein-rich tempeh and colorful veggies, this dish is as nutritious as it is delicious.
- Incredible Flavor: The warm spices of cinnamon paired with the creamy tahini create a flavor explosion that’ll leave you wanting more.
- One-Pan Wonder: Less cleanup means more time to enjoy your meal! Everything cooks together, soaking up all those tasty juices.
- Customizable: Feel free to swap in your favorite veggies or spice it up with your preferred seasonings for a personal touch.
- Vegan-Friendly: This dish is perfect for anyone looking for healthy, plant-based options without sacrificing flavor.
Ingredients for Sheet Pan Tempeh and Vegetables with Cinnamon Tahini Sauce
Gathering the right ingredients is key to making this delightful dish! Here’s what you’ll need:
- 1 block tempeh, cubed: Tempeh is packed with protein and has a wonderful nutty flavor. Make sure to cube it into bite-sized pieces for even cooking.
- 2 cups mixed vegetables: Feel free to use a colorful mix of bell peppers, zucchini, and carrots. You can also swap in your favorites like broccoli or sweet potatoes!
- 3 tablespoons olive oil: This will help the tempeh and veggies roast beautifully, adding a lovely richness.
- 1 teaspoon salt: A little pinch elevates the flavors, so don’t skip it!
- 1 teaspoon black pepper: Freshly ground pepper adds a nice kick to the dish.
- 2 tablespoons tahini: This creamy sesame paste is what makes the sauce so luscious.
- 1 tablespoon maple syrup: Just a touch of sweetness balances the flavors perfectly.
- 1 teaspoon cinnamon: Trust me, this is the star of the show! It adds warmth and depth to the sauce.
- 2 tablespoons lemon juice: A splash of acidity brightens the dish and complements the tahini beautifully.
Once you have everything ready, you’re all set to create something truly special!
How to Prepare Sheet Pan Tempeh and Vegetables with Cinnamon Tahini Sauce
Preparing this sheet pan tempeh and vegetables with cinnamon tahini sauce is a breeze! Follow these simple steps, and you’ll have a wholesome meal ready in no time.
Preheat the Oven
First things first, you’ll want to preheat your oven to 400°F (200°C). Preheating is crucial because it ensures that your tempeh and veggies roast evenly and develop that lovely golden-brown color we all crave. So don’t skip this step! While the oven heats up, you can get started on prepping your ingredients.
Prepare the Tempeh and Vegetables
Now, let’s get to the fun part! Cube your block of tempeh into bite-sized pieces—about 1-inch cubes work well. This allows for even cooking and maximum flavor absorption. Next, grab your mixed vegetables; I love using bell peppers, zucchini, and carrots, but feel free to customize! Chop them into similar-sized pieces as the tempeh, so everything cooks at the same rate. Trust me, the more colorful, the better—it makes the dish look as good as it tastes!
Mix and Spread
In a large mixing bowl, combine the cubed tempeh and chopped vegetables. Drizzle in the olive oil, and sprinkle the salt and black pepper over the top. Now, it’s time to get your hands in there! Toss everything together until the tempeh and veggies are well-coated in the oil and seasonings. Once mixed, spread the mixture evenly on a sheet pan, making sure there’s space between the pieces. This helps them roast, rather than steam, for that perfect crispy texture.
Baking Instructions
Pop your sheet pan into the preheated oven and bake for about 25-30 minutes. Halfway through, give everything a good stir to ensure even roasting. You’ll know it’s ready when the tempeh is crispy and golden, and the veggies are tender but still vibrant. The aroma that fills your kitchen is going to be incredible; just try not to eat it all straight from the pan!
Making the Cinnamon Tahini Sauce
While your tempeh and veggies are roasting, let’s whip up that delicious cinnamon tahini sauce! In a separate bowl, combine the tahini, maple syrup, cinnamon, and lemon juice. Whisk everything together until it’s smooth and creamy. If it seems too thick, just add a tiny splash of water until you reach your desired consistency. This sauce is the secret weapon that ties the whole dish together with its sweet, nutty flavor!
Serving Your Dish
Once everything is out of the oven and looking beautifully roasted, it’s time to serve! Drizzle that luscious cinnamon tahini sauce generously over the top of the tempeh and vegetables. I like to give it a gentle toss to make sure every bite gets a taste of that creamy goodness. Now, dig in and enjoy your vibrant, nutritious meal!
Tips for Success
To make sure your sheet pan tempeh and vegetables with cinnamon tahini sauce turns out perfectly, here are some pro tips I swear by:
- Press the Tempeh: For extra flavor and a firmer texture, try pressing your tempeh for about 15 minutes before cubing it. This helps to remove excess moisture and allows it to absorb more of the marinade.
- Even Cutting: Make sure your vegetables are cut to similar sizes. This ensures they cook evenly and all get that perfect roasted goodness without any mushy bits.
- Experiment with Spices: Don’t hesitate to add your favorite herbs or spices! A sprinkle of paprika or cumin can add an exciting twist to the flavor profile.
- Don’t Rush the Roasting: If you have a crowded pan, consider roasting in batches. This prevents steaming and allows everything to get that beautiful caramelization.
- Fresh Ingredients: Using fresh, seasonal vegetables not only enhances flavor but also boosts the nutrition of your dish!
With these tips, your dish will shine, and you’ll impress anyone lucky enough to share it with you!
Nutritional Information
When it comes to healthy eating, this sheet pan tempeh and vegetables with cinnamon tahini sauce really delivers! Each serving is approximately 350 calories, with 15 grams of protein, 36 grams of carbohydrates, and 18 grams of fat. Plus, it packs in 8 grams of fiber, making it a filling and nutritious option. Remember, these values are estimates and can vary based on specific ingredients and portion sizes. So, feel free to enjoy this dish guilt-free, knowing it’s not just tasty but also good for you!
FAQ Section
Got questions about making this sheet pan tempeh and vegetables with cinnamon tahini sauce? No worries, I’ve got you covered! Here are some of the most common questions I receive:
Can I use different vegetables?
Absolutely! One of the best things about this dish is its versatility. You can swap in your favorite veggies like broccoli, asparagus, or even sweet potatoes. Just remember to cut them into similar sizes for even cooking!
How can I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to three days. When you’re ready to enjoy them again, just reheat in the oven or microwave until warmed through.
Is tempeh gluten-free?
Yes, tempeh is typically made from fermented soybeans and is gluten-free. However, always check the package to ensure there are no added ingredients that contain gluten.
Can I make this dish ahead of time?
Definitely! You can prepare the tempeh and veggies a day in advance and store them in the fridge. When you’re ready to cook, just pop them in the oven and whip up the sauce!
What if I don’t have tahini?
No tahini? No problem! You can substitute it with almond butter or sunflower seed butter for a different but still delicious sauce. Just adjust the flavors to your liking!
Feel free to reach out if you have more questions! Cooking should be fun and stress-free, so let’s make it happen together!
Storage & Reheating Instructions
Storing leftovers from your sheet pan tempeh and vegetables with cinnamon tahini sauce is super easy! Just transfer any uneaten portions into an airtight container and pop it in the fridge. They’ll stay fresh for up to three days, making them perfect for quick lunches or dinners later in the week. When you’re ready to enjoy them again, I recommend reheating in the oven for the best results. Preheat your oven to 350°F (175°C), spread the tempeh and veggies on a baking sheet, and heat for about 10-15 minutes until warmed through. This will help keep everything nice and crispy! If you’re in a hurry, the microwave works too, but be careful not to overdo it, or you might end up with a soggy dish. Enjoy your delicious leftovers!
Print
Comforting Sheet Pan Tempeh and Vegetables with Cinnamon Tahini Sauce
- 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 simple, healthy dish featuring roasted tempeh and vegetables drizzled with a cinnamon tahini sauce.
Ingredients
- 1 block tempeh, cubed
- 2 cups mixed vegetables (bell peppers, zucchini, carrots)
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons tahini
- 1 tablespoon maple syrup
- 1 teaspoon cinnamon
- 2 tablespoons lemon juice
Instructions
- Preheat the oven to 400°F (200°C).
- Cube the tempeh and chop the vegetables.
- In a bowl, mix tempeh and vegetables with olive oil, salt, and pepper.
- Spread the mixture on a sheet pan.
- Bake for 25-30 minutes, until golden brown.
- In another bowl, whisk tahini, maple syrup, cinnamon, and lemon juice.
- Drizzle the sauce over the roasted tempeh and vegetables before serving.
Notes
- Adjust the vegetables based on your preference.
- Store leftovers in an airtight container in the refrigerator.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 0mg
Keywords: sheet pan tempeh and vegetables, cinnamon tahini sauce, healthy dinner