Description
A wholesome, colorful meal roasted all on one pan with warm cinnamon-spiced tahini drizzle. Perfect for a healthy, effortless dinner!
Ingredients
-
8 oz tempeh, cubed
-
2 cups broccoli florets
-
1 red bell pepper, sliced
-
1 small red onion, cut into wedges
-
2 tbsp olive oil
-
Salt & pepper, to taste
For the Cinnamon Tahini Sauce:
-
¼ cup tahini
-
1 tbsp lemon juice
-
1 tsp maple syrup or honey
-
½ tsp ground cinnamon
-
Water to thin as needed
-
Pinch of salt
Instructions
-
Prep veggies & tempeh: Toss tempeh cubes and vegetables with olive oil, salt, and pepper on a sheet pan.
-
Roast: Bake at 425°F (220°C) for 25–30 minutes, tossing halfway, until golden and tender.
-
Make sauce: Whisk tahini, lemon juice, maple syrup, cinnamon, and salt; add water little by little until smooth and pourable.
-
Serve: Drizzle sauce over roasted tempeh and veggies. Enjoy warm!
Notes
-
Swap vegetables for any favorites like zucchini or carrots.
-
Use smoked paprika or chili flakes for extra flavor in the roast.
-
Great served over rice, quinoa, or greens.
- Prep Time: 15 minutes
- Cook Time: 30minutes
Nutrition
- Calories: 320kal
- Sugar: 6g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 3g
- Carbohydrates: 20 g
- Fiber: 5g
- Protein: 15g