Smoky Maple Tempeh Sweet Potato (Printable)

Savory maple-glazed tempeh with roasted sweet potatoes, quinoa, and tahini drizzle.

# What You’ll Need:

→ Smoky Maple Tempeh

01 - 8 oz tempeh, sliced into 1/2-inch strips
02 - 3 tbsp maple syrup
03 - 2 tbsp soy sauce or tamari
04 - 1 tbsp olive oil
05 - 1 tsp smoked paprika
06 - 1/2 tsp garlic powder
07 - 1/4 tsp black pepper

→ Roasted Sweet Potatoes

08 - 2 medium sweet potatoes, peeled and cubed (about 1 lb)
09 - 1 tbsp olive oil
10 - 1/2 tsp ground cumin
11 - 1/2 tsp smoked paprika
12 - Salt and pepper, to taste

→ Bowl Components

13 - 1 cup quinoa, rinsed
14 - 2 cups water or vegetable broth
15 - 1 large avocado, sliced
16 - 3.5 oz baby spinach or mixed greens
17 - 1 small cucumber, thinly sliced
18 - 1 small carrot, julienned
19 - 2 tbsp pumpkin seeds (pepitas)

→ Tahini Drizzle

20 - 3 tbsp tahini
21 - 2 tbsp lemon juice
22 - 1 tbsp maple syrup
23 - 2 tbsp water (or as needed for consistency)
24 - Pinch of salt

# How-To Steps:

01 - Preheat oven to 400°F.
02 - Toss sweet potato cubes with olive oil, cumin, smoked paprika, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, turning halfway, until golden and tender.
03 - Combine maple syrup, soy sauce, olive oil, smoked paprika, garlic powder, and black pepper in a shallow dish. Add tempeh strips, toss to coat, and marinate for 10-15 minutes.
04 - In a saucepan, combine rinsed quinoa and water or broth. Bring to a boil, reduce heat, cover, and simmer for 15 minutes or until liquid is absorbed. Fluff with a fork.
05 - Heat a large non-stick skillet over medium heat. Add marinated tempeh and cook for 2-3 minutes per side until golden and caramelized.
06 - Whisk together tahini, lemon juice, maple syrup, water, and salt in a small bowl until smooth and pourable.
07 - Divide quinoa among four bowls. Top with roasted sweet potatoes, tempeh, spinach, cucumber, carrot, and avocado. Drizzle with tahini sauce and sprinkle with pumpkin seeds.

# Expert Advice:

01 -
  • The smoky maple glaze transforms humble tempeh into something crave-worthy and caramelized
  • Everything comes together in under an hour with mostly hands-off cooking time
  • Each bowl delivers a perfect balance of sweet, savory, creamy, and crunch
02 -
  • Tempeh can taste bitter if not steamed first, but the marinade and cooking process here eliminates that issue
  • The tahini drizzle will seize up initially when you add the lemon juice, just keep whisking and it will emulsify
  • These bowls are actually better the next day as the flavors have time to mingle in the fridge
03 -
  • Pat the tempeh dry before marinating to help the glaze stick better during cooking
  • Warm your tahini jar in a bowl of hot water for a few minutes if it has become hard and separated

Return