Roasted Tempeh with Plantain
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in under an hour and tastes like you spent way more time on it than you actually did. Tempeh is packed with protein and probiotics that support digestion, making it such a smart plant based choice. The combination of crispy roasted tempeh with sweet caramelized plantains is honestly addictive, and I love how the smoky paprika and cumin bring everything together. Fresh lime, cilantro, and creamy avocado brighten it all up beautifully. It's simple, satisfying, and totally impressive without being complicated.
Ella x
Ingredients
- 397 gtempeh(cut into 1-inch cubes)
- 2ripe plantains(peeled and sliced diagonally into 1/2-inch thick pieces)
- 4 tablespoonsextra virgin olive oil
- 1½ teaspoonssmoked paprika
- 1 teaspoongarlic powder
- 1 teaspooncumin
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 1fresh lime(juiced)
- 59 mlfresh cilantro(finely chopped)
- ½red onion(thinly sliced)
- 3 tablespoonspepitas (pumpkin seeds)(toasted)
- 1avocado(sliced, optional)
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C). Line two large baking sheets with parchment paper for easy cleanup.
Tip: Using parchment paper prevents sticking and makes the cubes crispier on all sides.
- 2
In a small bowl, whisk together smoked paprika, garlic powder, cumin, sea salt, and black pepper to create the spice blend.
Tip: Toast the spices in a dry pan for 30 seconds before mixing for deeper, more complex flavors.
- 3
Toss the tempeh cubes with 2 tablespoons of olive oil and half of the spice blend until evenly coated. Spread on one baking sheet in a single layer.
Tip: Don't overcrowd the pan; tempeh needs space to develop a golden crust.
- 4
Toss the plantain slices with the remaining 2 tablespoons of olive oil and the other half of the spice blend. Arrange on the second baking sheet in a single layer.
Tip: Keep plantain and tempeh on separate sheets as they have different roasting times.
- 5
Place both baking sheets in the oven. Roast the tempeh for 25-30 minutes, stirring halfway through, until golden and crispy on the edges.
Tip: The tempeh should have a slightly nutty aroma when ready.
- 6
Roast the plantain for 20-25 minutes, stirring gently after 12 minutes, until caramelized and tender with golden edges.
Tip: Plantains are done when they yield slightly to a fork but still hold their shape.
- 7
While the vegetables roast, combine fresh lime juice with the chopped cilantro and thinly sliced red onion in a small bowl. Season with a pinch of salt.
Tip: This lime-cilantro mixture adds brightness and freshness to the rich roasted components.
- 8
Transfer the roasted tempeh and plantain to a large serving platter or individual bowls. Drizzle generously with the lime-cilantro mixture and scatter toasted pepitas on top.
Tip: Assemble just before serving to maintain the crispiness of the tempeh.
- 9
Garnish with sliced avocado if desired and serve immediately while everything is still warm and crispy.
Tip: This dish pairs beautifully with a simple black bean rice or a fresh green salad.
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