Sheet Pan Tempeh Maple Harvest Bowls

These hearty tempeh maple harvest bowls are a filling, healthy dinner filled with Fall flavors!
Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Course: Main Course
Cuisine: American
Keyword: Tempeh, Vegetarian
Servings: 5
Author: Kelli

Ingredients

  • 1 block tempeh sliced into 12 strips
  • 6 Tbsp pure maple syrup
  • 6 Tbsp balsamic vinegar
  • 2 Tbsp low sodium soy sauce
  • 2 tsp smoked paprika
  • Pinch red pepper flakes
  • 2 medium-sized sweet potatoes washed and cut into 1”-thick pieces
  • 1 lb brussels sprouts rinsed
  • 1 Tbsp olive or canola oil
  • Pinch salt and pepper
  • 1 cup raw buckwheat groats rinsed
  • 1 ¾ cup water

Instructions

  • In a small bowl, whisk together maple syrup, balsamic vinegar, oil, soy sauce, paprika, and red pepper flakes. Place sliced tempeh in a sealable container and pour marinade over tempeh. Place in fridge for at least 30 minutes or up to 12 hours.
  • Preheat oven to 400F. Option to line large baking sheet with parchment paper to make for easier clean up (highly recommend!)
  • Place cubed sweet potatoes in a large mixing bowl and set aside. Cut ends off of brussels sprouts and cut in half. Place in bowl with sweet potatoes then toss with 1 Tbsp olive oil and sprinkle of salt and pepper. Spread veggies onto large baking tray, arranging brussels sprouts with cut-sides down. Next, place marinated tempeh slices on baking sheet – do not pour out marinade! Set remaining marinade aside.
  • Place baking sheet in oven and cook for 10 minutes. After 10 minutes, flip sweet potatoes and tempeh. Return baking sheet to oven and cook another 8-10 minutes, or until brussels sprouts and sweet potatoes are soft when pierced with a fork. Remove from oven and set aside.
  • While tempeh and vegetables are roasting, place buckwheat groats and water in a medium saucepan over high heat. Bring to a boil and then reduce to a simmer. Cover and gently simmer for 15-18 minutes, or until soft but still chewy.
  • When ready to serve, evenly divide cooked buckwheat, tempeh, and roasted vegetables between 4-5 bowls. Drizzle remaining marinade on top and enjoy!