Sheet Pan Tempeh and Vegetables with Cinnamon Tahini Sauce is an easy fall dinner packed with protein and nutrients. Cooks on one pan and feeds the whole family!
This sheet pan tempeh recipe features tempeh (of course!) with a mix of fall vegetables: sweet potatoes, carrots, apples, and leeks, all tossed in a DELICIOUS cinnamon tahini sauce.
What I love about this dish is that it's everything you need for a healthy, hearty, fall dinner, all on one pan.
You've got protein from the tempeh. Healthy carbohydrates and micronutrients from the veggies. Plus delicious flavor and healthy fats from the tahini sauce.
And with spices like cinnamon and nutmeg, this sheet pan tempeh dish is perfect for fall.
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Why I love this Sheet Pan Tempeh
- Dietary needs - this recipe is plant-based, oil-free, gluten-free and refined sugar-free.
- Fall dinner - carrots, sweet potatoes, and apples are fall staples. And the cinnamon tahini sauce throws it over the top!
- Made on a sheet pan - all you need is a baking sheet. And maybe a bowl. But, really, there aren't many dishes
- Hearty, healthy dinner - with protein from the tempeh and tons of veggies, this dish will keep you full and satisfied
Ingredient Notes & Substitutions
- Tempeh: tempeh is a block of fermented soy beans. You can find it in the refrigerated vegan section of the grocery store.
- Carrots
- Sweet Potatoes: feel free to use your favorite type of potato - Yukon golds or fingerlings would also be delicious here.
- Granny Smith Apples: I recommend granny smiths for this recipe because they have a tartness that gets milder during baking and they hold up well in the oven
- Leeks
- To Serve: fresh parsley & pumpkin seeds
Cinnamon Tahini Sauce/Marinade
This DELICIOUS sauce doubles as a marinade and a drizzle for the final dish.
- Tahini: tahini is a sesame seed paste, like nut butter but with sesame seeds. It has a rich, nutty flavor that pairs perfectly with the veggies and spices.
- Water
- Maple Syrup: for a completely fruit sweetened sauce you can use date syrup
- Apple Cider Vinegar: a bit of acid from vinegar helps brighten up the dish
- Salt
- Spices: cinnamon, nutmeg, ginger, cloves - these classic warming spices give this sauce a fall flavor
How to make this fall sheet pan tempeh
Step 1. Preheat oven to 400°F. Line a baking sheet with aluminum foil.
Step 2. Make the sauce. In a medium bowl whisk all of the sauce ingredients together, until smooth.
Step 3. Toss the tempeh with ¼ cup of sauce and set aside to marinade. (You can do this while you prep the other vegetables.)
Step 4. In a large bowl, toss the vegetables with ¼ cup of sauce.
Step 5. Place the marinated tempeh and vegetables onto the prepared baking sheet.
Step 6. Bake for 30-35 minutes until the vegetables are beginning to brown. Refrigerate the remaining marinade while baking so it thickens to become a sauce.
Step 7. Serve the tempeh and veggies with the remaining sauce (you can add another few tablespoons of tahini to thicken it more, if desired). Garnish with fresh parsley and pumpkin seeds. Enjoy!
FAQ & Expert Tips
Not a fan of tempeh? Feel free to make this dish with tofu. Or you could even use a vegan chicken substitute.
Feel free to sub in your favorite vegetables. Broccoli or cauliflower would both be delicious additions.
Store any leftovers in an air tight container in the fridge. Feel free to drizzle on any extra tahini sauce, or keep the sauce in a separate container.
Recipe Prayer
Thank you God for this easy dinner recipe. Bless this food and the people we eat it with. Amen.
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📖 Recipe
Sheet Pan Tempeh and Fall Vegetables with Cinnamon Tahini Sauce
Ingredients
- 2 8 Ounce Blocks Tempeh sliced into triangles
- 3 Large Carrots peeled and sliced thickly on the bias
- 1 Large Sweet Potato (about 8 ounces) sliced into sticks
- 2 Medium Granny Smith Apples peeled and sliced
- 2 Medium Leeks sliced
- To Serve: fresh parsley, pumpkin seeds
Cinnamon Tahini Sauce/Marinade
- ⅓ Cup Tahini
- ¼ Cup Water
- 3 Tablespoons Maple Syrup
- 2 Teaspoons Apple Cider Vinegar
- 1 ½ Teaspoons Salt
- 1 Teaspoon Cinnamon
- ⅛ Teaspoon Nutmeg
- ⅛ Teaspoon Ground Ginger
- Pinch Cloves
Instructions
- Preheat oven to 400°F. Line a baking sheet with aluminum foil.
- Make the sauce. In a medium bowl whisk all of the sauce ingredients together, until smooth.
- Toss the tempeh with ¼ cup of sauce and set aside to marinade. (You can do this while you prep the other vegetables.)
- In a large bowl, toss the vegetables with ¼ cup of sauce.
- Place the marinated tempeh and vegetables onto the prepared baking sheet.
- Bake for 30-35 minutes until the vegetables are beginning to brown. Refrigerate the remaining marinade while baking so it thickens to become a sauce.
- Serve the tempeh and veggies with the remaining sauce (you can add another few tablespoons of tahini to thicken it more, if desired). Garnish with fresh parsley and pumpkin seeds. Enjoy!
Nutrition
Nutrition information is an estimate.
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