Grilled Tempeh with Sweet Potato and Miso-Ginger Glaze
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in just an hour and tastes like you spent all day in the kitchen. Grilled tempeh becomes wonderfully crispy on the outside while staying tender inside, and when you pair it with roasted sweet potatoes and a deeply savory miso ginger glaze, you've got something truly special. Sweet potatoes are packed with beta carotene, which supports eye health and immunity, so you're getting real nutrition without any fuss. The beauty of this dish is its simplicity and speed, perfect for busy evenings when you want something wholesome and satisfying without complicated techniques.
Ella x
Ingredients
- 2 blockstempeh(cut into ½-inch thick slices)
- ¾ kgsweet potatoes(cut into thin wedges)
- 4 tablespoonsolive oil
- 3 tablespoonsmiso paste(white or chickpea)
- 1½ tablespoonsfresh ginger(minced)
- 2 tablespoonsmaple syrup
- 1 tablespoonrice vinegar
- 3garlic cloves(minced)
- 1 teaspoonsesame oil
- 3 tablespoonswater
- ½ teaspoonsea salt
- ¼ teaspoonblack pepper
- 59 mlfresh cilantro(chopped)
- 1lime(cut into wedges)
Detail level
Instructions
- 1
Preheat your grill to medium-high heat. While heating, steam tempeh slices in a covered pot with 1 cup water for 10 minutes to soften and improve their ability to absorb flavors.
Tip: Steaming tempeh first helps it cook more evenly and prevents it from drying out.
- 2
Toss sweet potato wedges in a bowl with 2 tablespoons olive oil, salt, and pepper. Spread them on a grill tray and place on the grill. Cook for 12-15 minutes, stirring occasionally, until golden and fork-tender.
Tip: Using a grill tray prevents the thin wedges from falling through the grates.
- 3
While sweet potatoes cook, pat the steamed tempeh slices dry with paper towels. Brush both sides generously with the remaining 2 tablespoons olive oil and season lightly with salt and pepper.
Tip: Drying the tempeh ensures better browning and a crispier exterior.
- 4
Place tempeh slices on the hot grill grates directly over the flame. Grill for 4-5 minutes per side until dark grill marks appear and the exterior is crispy.
Tip: Don't move the tempeh around too much—let it sit to develop those desirable char marks.
- 5
In a small bowl, whisk together miso paste, minced ginger, garlic, maple syrup, rice vinegar, sesame oil, and water until smooth and well combined. This is your glaze.
Tip: If the glaze seems too thick, add water one teaspoon at a time until it reaches a pourable consistency.
- 6
During the last minute of grilling the tempeh, brush the miso-ginger glaze onto both sides of each slice, letting it caramelize slightly on the grill.
Tip: Brush quickly and watch carefully so the glaze doesn't burn.
- 7
Transfer the grilled tempeh and sweet potatoes to a serving platter. Drizzle any remaining glaze over the top and garnish generously with fresh cilantro.
Tip: Reserve some fresh cilantro for garnish to brighten the final presentation.
- 8
Serve immediately while hot, with lime wedges on the side for squeezing over the dish. Add your favorite grain or leafy greens if desired for a complete meal.
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