Sheet Pan Tempeh Maple Harvest Bowls

Sheet Pan Tempeh Maple Harvest Bowls

These hearty sheet pan tempeh maple harvest bowls are a filling, meatless dinner filled with Fall flavors. Get the recipe now.

Sheet pan tempeh bowls are based off a Healthy Toast favorite

One of the fun parts of food blogging is seeing which recipes people gravitate towards the most.

And they usually aren’t the recipes that I would’ve expected to be popular.

Don’t get me wrong, I love the recipes that I share with you all, but my two most popular recipes are one’s where I was still struggling with photography and the recipes themselves were super simple one’s from my college days.

But I guess that just shows that simple really is the way to go most of the time.

My Sweet and Spicy Tempeh and Sweet Potato Sandwiches are consistently one of the most popular recipes. Along with these Balsamic Roasted Cherry Tomatoes.

When I posted the recipe initially, I didn’t think it’d be a huge hit as I didn’t know many people who ate tempeh. But I loved the recipe, so I figured it was worth sharing in case a fellow tempeh-eater came along.

Well it turns out that a lot of you are looking for delicious tempeh recipes!

Sheet Pan Tempeh Maple Harvest Bowls

Adjustments to the recipe

These maple harvest bowls are a spin on those tempeh and sweet potato sandwiches with a few key changes:

  • Doubled the marinade
  • Added in brussels sprouts
  • Buckwheat instead of bread

I love buckwheat as it’s easy to cook, chewy, and nutty. However, if you can’t find buckwheat groats, feel free to use any other whole grain!

Sheet Pan Tempeh Maple Harvest Bowls

Sheet pan tempeh bowls are super filling and high in fiber

As a warning, these bowls are super filling thanks to all that fiber! Even Bry found he didn’t need his traditional after-dinner snack.

So where’s all this heart-healthy fiber coming from? Pretty much every main ingredient: brussels sprouts, sweet potatoes, buckwheat, and tempeh.

What you need to make sheet pan tempeh bowls

  • Tempeh 
  • Pure maple syrup
  • Balsamic vinegar
  • Low sodium soy sauce
  • Smoked paprika
  • Sweet potatoes
  • Brussels sprouts
  • Avocado oil
  • Salt and pepper
  • Buckwheat groats
  • Water

Make sure to line your baking sheet

Unless you love scrubbing your baking pans, I highly recommend covering your baking sheets with parchment paper.

I unfortunately ran out of parchment paper and was left with a very sticky and hard to clean baking sheet – not something you want to spend your night cleaning.

More tempeh recipes to try

Sheet Pan Tempeh Maple Harvest Bowls

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


  • 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


  • 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!
Sheet Pan Tempeh Maple Harvest Bowls

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About Kelli McGrane Headshot

I’m Kelli MS, RD, and my mission is to prove that eating healthier doesn’t have to be complicated or restrictive. Follow along to learn more about food and cooking, with an emphasis on breakfast and sweet treats!

About Kelli McGrane Headshot

Welcome to The Healthy Toast!

Hi, I’m Kelli McGrane MS, RD! My mission is to show you that eating healthier doesn’t have to be complicated or restrictive. I believe getting to know your food is the first step to a healthy relationship with it. Follow along in my journey to learn all I can about ingredients and cooking with an emphasis on breakfast and sweet treats!

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