This sweet and spicy tempeh sweet potato sandwich recipe is a healthy vegan lunch idea that even meat-eaters will love! Find out how to make it now.

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This sweet and spicy tempeh sandwich recipe is one of the most popular recipes on TheHealthyToast.

After four years of recipes, this tempeh sandwich recipe continues to be among the top 5 most popular recipes. 

And I don’t blame you for loving it! 

Seriously, I could drink the sweet and spicy marinade. Okay, well maybe not drink it, but I want to put it on everything. 

These vegan tempeh and sweet potato sandwiches have big flavors and come together quickly. Plus, they can easily be made ahead of time and assembled for easy lunches throughout the week! 

Why you’ll love this recipe

• Vegan, yet a hit with meat-eaters as well!
• Just the right balance of sweet and spicy. 
• Easy, plant-based meal for adults and kids. 
• Perfect for meal-prep.
• Filled with a variety of textures.

Ingredients Used to Make Vegan Tempeh and Sweet Potato Sandwiches

• Tempeh: You’ll need an 8-ounce package of tempeh. While tofu will technically work, it won’t give you the same chewy, nutty texture and flavor as tempeh. 
• Sweet potato: Any color sweet potato will work. I also think sliced kabocha squash would be good, but I haven’t tried it. 
• Maple syrup: Make sure to use pure maple syrup. To make these sandwiches a little less sweet you can cut the amount of maple syrup in half. 
• Balsamic vinegar: Trust me on this one, the balsamic vinegar gives the marinade a great depth of flavor. I haven’t tried this recipe with other vinegars. 
• Soy sauce: To keep the sodium lower, I recommend using a low sodium soy sauce.
• Olive oil: I’ve started to use avocado oil more often now for anything that goes in the oven, but regular olive oil (not extra-virgin) will work too. 
• Smoked paprika: For a smoky (almost bacon-like) flavor, I recommend using smoked paprika. However, regular sweet paprika will still work. 
• Cayenne pepper: Just a touch goes a long way! If you don’t have cayenne pepper, you can also use red pepper flakes. 
• Avocado: Optional, but it’s my favorite topping for these vegan sandwiches. You can also add more veggies like sprouts or tomato slices. 
• Bread: I used a homemade sourdough, but sprouted grain bread would be a good way to add an extra boost of protein. 

What is tempeh?

Now, you may be asking: what is tempeh? Tempeh is a plant-based protein option made from fermented soybeans. 

After being fermented, the soybeans are shaped into cakes and packaged.

Oftentimes tempeh contains other ingredients, like grains or seeds. So, if you’re gluten-free, make sure to check ingredient labels for any gluten-containing ingredients. 

Nutritionally, tempeh is a wonderful source of protein, with 15 grams per 3-ounce serving. 

3-ounces of tempeh also provides: 

• Magnesium: 18% of your daily needs.
• Phosphorus: 21% of your daily needs.
• Manganese: 54% of your daily needs.
• Calcium: 9% of your daily needs.
• Iron: 12% of your daily needs.

How to Make Tempeh Sweet Potato Sandwiches

1. Start by slicing your tempeh and sweet potatoes. The thinner your sweet potato slices, the faster they’ll cook. I try to make mine about ½ -inch thick. Place the tempeh in a bowl or other sealable container.
2. Whisk together the marinade ingredients then pour over the tempeh. From here you can either place everything in the fridge so it can marinate overnight. Or, simply let the tempeh sit at room temperature while your oven preheats.
3. When ready to bake, preheat the oven to 350 F. Place sweet potatoes on a parchment paper-lined baking sheet. Drizzle with olive oil and sprinkle with salt and pepper.
4. Add marinated tempeh slices to the baking sheet with sweet potatoes and bake for 20 minutes, or until sweet potatoes are soft and lightly browned.
5. Assemble sandwiches and enjoy!

Tips for making this recipe

• Wait to start preheating the oven until your tempeh is marinating. This will give it some time to soak up that delicious sweet and spicy sauce. 
• Don’t throw out the marinade! Either drizzle it over your sandwiches or save it for other dishes. I like using it on baked sweet potatoes and in grain bowls. 
• Not sure where to find tempeh? I’ve been able to find it at every major grocery store in my area, including King Soopers, Sprouts, Whole Foods, and Trader Joes. At the store, you can find it in a refrigerated section along with tofu and other vegan meat alternatives. 

More healthy tempeh recipes to try 

• Vegan Hummus BLT Lettuce Wraps
• Oktoberfest Tempeh Sandwich
• Ultimate Tempeh Rueben from Traveling Fork 
• Spicy Tofu Vegan Enchiladas from The Almond Eater

If you tried this tempeh and sweet potato sandwich recipe or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more deliciousness!

Print Recipe

Sweet and Spicy Tempeh Sweet Potato Sandwiches

This sweet and spicy tempeh sweet potato sandwich recipe is a healthy vegan lunch idea that even meat-eaters will love! Find out how to make it now.

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Course: Sandwich

Cuisine: American

Keyword: Healthy Tempeh Sandwich, Tempeh Sandwich, Vegan Lunch Recipe

Servings: 4 sandwiches

Calories: 536kcal

Author: Kelli

Ingredients

• 1 block tempeh cut into 8 equal slices
• 3 tbsp balsamic vinegar
• 2 tbsp pure maple syrup
• 3 tbsp olive oil separated
• 1 tbsp soy sauce
• 1 tsp smoked paprika
• ¼ – ½ tsp cayenne pepper
• 2 medium-sized sweet potatoes sliced thin
• Salt and pepper to taste
• 1 avocado peel and sliced or mashed
• 8 slices sprouted grain bread or bread of choice
• Optional sprouts

Instructions

• Place tempeh slices in a single layer in a small baking pan.
• Combine balsamic vinegar, maple syrup, 2 tbsp olive oil, soy sauce, paprika, and cayenne pepper. Pour mixture over tempeh to evenly coat. Let marinate while oven preheats.
• Preheat oven to 350F. Meanwhile, slice sweet potatoes into thin slices and toss with remaining 1 tbsp olive oil and season with salt and pepper. Place sweet potatoes on a foil-lined baking sheet in a single layer.
• Once oven has preheated, bake sweet potato slices and tempeh for 20 minutes, turning tempeh half way through. Remove from oven once tempeh and sweet potato slices have browned.
• Toast bread if desired (not recommended if making sandwiches in advance), then assemble sandwich by evenly distributing sweet potato slices, tempeh slices, and avocado. Add sprouts if desired for extra texture. Enjoy!

Notes

Nutrition for 1 sandwich (assuming all marinade is consumed): 535 calories, 22 g fat (2 g saturated fat), 62 g carb, 8 g fiber, 20 g sugar, 23 g protein

Recipe adapted from The Green Life

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