Roasted Tempeh with Bell Pepper
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
This is one of my go to weeknight dinners because it comes together in under an hour and tastes way more impressive than the minimal effort required. The tempeh gets beautifully crispy and caramelized in the oven while the bell peppers soften and sweeten, all coated in a savory balsamic glaze. I love tempeh for its nutty flavor and impressive protein content, plus it's packed with probiotics for good digestion. The whole dish practically runs itself once you get everything on the sheet pan, leaving you free to relax while your oven does the work.
Ella x
Ingredients
- 1 block (8 oz)tempeh(cut into 3/4-inch cubes)
- 2red bell pepper(chopped into 1-inch pieces)
- 1yellow bell pepper(chopped into 1-inch pieces)
- 3 tablespoonsolive oil
- 2 tablespoonsbalsamic vinegar
- 2 tablespoonssoy sauce
- 1 tablespoonmaple syrup
- 3garlic cloves(minced)
- 1 teaspoonfresh thyme(dried thyme works too)
- 1 teaspoonblack pepper
- 1 teaspoonsea salt
- 1 tablespoonsesame seeds(for garnish)
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
Tip: Having your oven preheated ensures the tempeh crisps up quickly and evenly.
- 2
In a small bowl, whisk together olive oil, balsamic vinegar, soy sauce, maple syrup, minced garlic, thyme, salt, and black pepper to create the glaze.
Tip: The combination of salty soy sauce and sweet maple syrup creates a balanced flavor profile.
- 3
Spread the tempeh cubes and chopped bell peppers on the prepared baking sheet in a single layer.
Tip: Spreading everything in one layer allows for better caramelization and prevents steaming.
- 4
Pour the glaze evenly over the tempeh and peppers, then toss everything together using a spatula or wooden spoon until all pieces are well coated.
Tip: Make sure to get the glaze into all the nooks and crannies for maximum flavor.
- 5
Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the tempeh is golden brown and the peppers are caramelized and tender.
Tip: Stirring halfway through ensures even cooking and prevents any pieces from burning on one side.
- 6
Remove from the oven and let cool for 2-3 minutes, then transfer to a serving dish.
Tip: The residual heat will continue to crisp the tempeh slightly as it cools.
- 7
Garnish with sesame seeds and serve warm as a standalone dish or over rice, quinoa, or roasted vegetables.
Tip: Sesame seeds add a nutty flavor and pleasant crunch to finish the dish.
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