Open-faced sweet and spicy tempeh sweet potato sandwich
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Sweet and Spicy Tempeh Sweet Potato Sandwiches

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!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Sandwich
Cuisine: American
Keyword: Tempeh Sandwich
Servings: 4
Calories: 536kcal
Author: Kelli


  • 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 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!


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