Description
A simple, healthy dish featuring roasted tempeh and vegetables drizzled with a cinnamon tahini sauce.
Ingredients
Scale
- 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