Grilled Tempeh with Cassava Root Wedges and Mango-Lime Glaze
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in just about an hour and tastes like you spent way more effort than you actually did. Tempeh is such a nutritional powerhouse, packed with protein and probiotics that support digestion, so I always feel good serving it to my family. The cassava root wedges get beautifully crispy on the grill, and that bright mango lime glaze brings everything together with this perfect balance of sweet, tangy, and spicy. It's simple enough for a busy Tuesday but impressive enough for company.
Ella x
Ingredients
- 454 gtempeh(cut into 1/2-inch thick slices)
- ¾ kgcassava root(peeled and cut into 1/4-inch wedges)
- 4 tablespoonsolive oil
- 3 tablespoonslime juice
- 1ripe mango(peeled and puréed)
- 3garlic cloves(minced)
- 2 tablespoonstamari or soy sauce
- 1 tablespoonmaple syrup
- 1 teaspoonred chili flakes
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 237 mlfresh cilantro(chopped)
- 3 tablespoonsunsweetened coconut flakes(toasted)
Detail level
Instructions
- 1
Preheat your grill to medium-high heat (about 400°F). If using a grill pan, heat it over medium-high heat on the stovetop.
Tip: Oil your grill grates well to prevent tempeh from sticking.
- 2
Toss cassava wedges with 2 tablespoons of olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Place on a baking sheet and roast in a 400°F oven for 25-30 minutes, stirring halfway through, until golden and crispy.
Tip: You can grill the cassava instead, but roasting ensures even crispiness.
- 3
While cassava cooks, whisk together the mango purée, lime juice, minced garlic, tamari, maple syrup, chili flakes, remaining salt, and pepper in a small bowl to create the glaze.
Tip: Taste the glaze and adjust lime juice or maple syrup to your preference.
- 4
Brush tempeh slices on both sides with 2 tablespoons olive oil and sprinkle lightly with salt and pepper.
Tip: Allowing tempeh to marinate in the oil for 10 minutes helps it absorb flavor.
- 5
Place tempeh slices directly on the hot grill and cook for 4-5 minutes per side until dark grill marks form and the exterior is caramelized.
Tip: Don't move the tempeh around too much—let it sit to develop a nice crust.
- 6
During the last minute of grilling, brush the mango-lime glaze generously over both sides of the tempeh and let it caramelize slightly on the grill.
Tip: Reserve some glaze to drizzle over the finished plate.
- 7
Remove cassava wedges from the oven and let cool for 2 minutes. Arrange on a serving platter with the grilled tempeh.
Tip: Keep the cassava warm until serving for the best texture.
- 8
Drizzle any remaining glaze over the tempeh and cassava. Top with toasted coconut flakes and fresh cilantro, then serve immediately.
Tip: Serve with lime wedges and extra cilantro on the side for garnish.
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