Roasted Tempeh with Pumpkin and Sage
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Easy
This is one of my favorite fall dishes to make when I want something hearty and satisfying but still totally straightforward. Roasted tempeh with pumpkin and sage comes together in just about an hour, making it perfect for a weeknight dinner without any fuss. The nutty, protein packed tempeh pairs beautifully with sweet roasted pumpkin and aromatic sage, while a touch of balsamic vinegar and maple syrup brings everything into balance. Plus, tempeh is packed with probiotics that support digestion, so you're getting something genuinely nourishing with every bite. It's simple, delicious, and costs far less than ordering takeout.
Ella x
Ingredients
- 227 gtempeh(cut into 3/4-inch cubes)
- ½ kgpumpkin(peeled and cut into 1-inch chunks)
- 4 tablespoonsolive oil
- 12fresh sage leaves(roughly chopped)
- 4garlic cloves(minced)
- 2 tablespoonsbalsamic vinegar
- 1 tablespoonmaple syrup
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 1 teaspoonred pepper flakes
- 237 mlpumpkin seeds(for garnish)
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C). Line two large baking sheets with parchment paper for easy cleanup.
Tip: Higher heat creates crispier edges on the tempeh while caramelizing the pumpkin.
- 2
Pat the tempeh cubes dry with paper towels, then toss them in a bowl with 2 tablespoons of olive oil, half the salt, and a pinch of black pepper. Spread evenly on one baking sheet.
Tip: Drying the tempeh helps it brown better and absorb less oil.
- 3
On the second baking sheet, combine the pumpkin chunks with the remaining 2 tablespoons olive oil, minced garlic, remaining salt, and black pepper. Toss to coat evenly.
Tip: Keep the tempeh and pumpkin on separate sheets so each roasts to its ideal texture.
- 4
Place both baking sheets in the oven. Roast for 20 minutes, then stir both sheets and rotate their positions.
- 5
Return to the oven and roast for another 12-15 minutes until the tempeh is golden brown and crispy at the edges, and the pumpkin is tender with caramelized edges.
Tip: The pumpkin should be fork-tender but not mushy.
- 6
Remove from the oven and transfer both the tempeh and pumpkin to a large serving bowl. Immediately add the fresh sage, balsamic vinegar, and maple syrup while everything is hot.
Tip: Adding wet ingredients while hot allows better flavor absorption.
- 7
Toss everything together gently to combine, ensuring the sage and seasonings are evenly distributed throughout.
- 8
Transfer to a serving platter and garnish with toasted pumpkin seeds and an extra sage leaf for presentation.
Tip: Serve warm or at room temperature as a side dish or light main course.
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