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.
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!
Adjustments to the recipe
These maple harvest bowls are a spin on those tempeh and sweet potato sandwiches with a few key changes:
These hearty tempeh maple harvest bowls are a filling, healthy dinner filled with Fall flavors!
Course: Main Course
Keyword: Tempeh, Vegetarian
1block tempehsliced into 12 strips
6Tbsppure maple syrup
2Tbsplow sodium soy sauce
Pinchred pepper flakes
2medium-sized sweet potatoeswashed and cut into 1”-thick pieces
1Tbspolive or canola oil
Pinchsalt and pepper
1cupraw buckwheat groatsrinsed
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!
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!
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!
Please contact me at firstname.lastname@example.org to request a copy of my resume or media kit, or to inquire about rates and services.
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