These hearty tempeh maple harvest bowls are a filling, healthy dinner filled with Fall flavors!
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 continue to be the second most popular post (with these Balsamic Roasted Cherry Tomatoes at #1). 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!
These maple harvest bowls are a spin on those tempeh and sweet potato sandwiches. The marinade is the same, but it’s now doubled as you’ll use it first to marinate the tempeh and then save it to drizzle on the assembled bowls afterwards. I also added in some brussels sprouts as you can’t have a Fall-inspired recipe without brussels sprouts ?. Finally, instead of the bread I used buckwheat groats as my grain. 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!
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. I also advise you to put parchment paper over your baking sheet. 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.
After having a guest-filled summer, going to Norway for 10 days, and then Apple Fest weekend in Connecticut, this week finally felt normal. And normal feels so good.
So here’s a toast to getting back into the routine of things this Fall!
Sheet Pan Tempeh Maple Harvest Bowls
- 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!