Vegetarian Mains

Sweet and Spicy Tempeh Sweet Potato Sandwiches

Guys, I’m addicted to the marinade in this recipe! It has the perfect balance of sweet, salty, and spicy that pairs beautifully with the nuttiness of the tempeh. Add in the roasted sweet potato slices and creamy avocado and oh my gosh so good!

I’m usually not a big sandwich person. Sure I enjoy a grilled cheese here and there and I won’t turn down a falafel wrap, but I often don’t feel as energized after a sandwich like I do with a salad or a grain bowl (instead I usually feel ready for a nap). But this sandwich is a different story. Rather than feeling like there was nothing in the cupboards so you decided to make a sandwich (no judgement, we’ve all been there ;)), this sandwich makes you feel like you are truly nourishing your body. Plus it tastes delicious.
While you do need the oven for this sandwich, it’s only 20 minutes and can be done ahead of time if you’re into meal planning.

As I mentioned above, the marinade for the tempeh is so tasty. I had a little leftover after making these sandwiches, which I drizzled over tofu and a baked sweet potato later in the week (yes, I eat a lot of sweet potatoes) – so, so good!

I liked these sandwiches as they were, but Bry recommends adding sprouts for added texture.
Can you believe Easter is already this upcoming weekend?! It really feels like I was just planning Valentine’s Day recipes for the blog. It’s doubly crazy as there are so many big and exciting things happening this summer. . .but more on all of that in later posts.

So here’s a toast to not needing meat when you have tempeh that tastes this good!

Sweet and Spicy Tempeh Sweet Potato Sandwiches

Print Recipe
Serves: 4 Cooking Time: 20 min


  • 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



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 as 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!

Recipe adapted from The Green Life

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  • Jenny Shea Rawn
    April 10, 2017 at 1:04 pm

    I’ve never had (or thought to have!) a tempeh sandwich – this looks so yummy! And the marinade sounds just delish. Will give it a shot!

    • The Healthy Toast
      April 11, 2017 at 8:07 am

      Definitely try out tempeh next time you’re in the mood for a sandwich! I love the extra texture it has compared to tofu.

  • Tara | Treble in the Kitchen
    April 10, 2017 at 3:21 pm

    This sounds so good! I can see why you are addicted to the marinade. I have been meaning to purchase tempeh lately but keep forgetting!! Thanks for the reminder : )

    • The Healthy Toast
      April 11, 2017 at 8:07 am

      Thanks Tara 🙂 I’ve been on a tempeh kick for some reason the past couple weeks, I had forgotten how easy it is to prepare!

  • Kathryn Pfeffer
    April 10, 2017 at 9:52 pm

    I absolutely love this! Was planning to make a terriyaki tempeh stir fry for the first time this week actually. This looks so good that even my meat loving friends need to try this!

    • The Healthy Toast
      April 11, 2017 at 8:08 am

      Thanks Kathryn! This sauce would be delicious to use in a stir-fry! Hope you enjoy 🙂

  • Lil
    July 15, 2017 at 10:27 pm

    This look so delicious – I’m planning to make a big batch of tempeh for my week’s lunches. Quick question – do you bake the tempeh in the tray with the marinade in it? Or after marinating, place it on another tray to bake?

    • The Healthy Toast
      July 16, 2017 at 11:33 am

      This will work perfectly for meal prep! Yes, I bake the tempeh in the tray with the marinade in it – I found that it kept the tempeh from drying out in the oven. Hope you like it 🙂

  • Billy
    July 26, 2017 at 1:30 pm

    This looks great! I’ve been trying to find a good tempeh recipe to give a shot, but haven’t quite found the right one yet. I think this just might be it! Thank you for sharing, it looks delicious!

    • The Healthy Toast
      July 27, 2017 at 4:55 pm

      Hope it ends up being the one for you! Thanks Billy 🙂