Roasted Tempeh with Sweet Potato and Maple-Miso Glaze
Prep
15 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 way more impressive than the effort requires. I've layered maple and miso for a glaze that's sweet, savory, and utterly addictive, and it transforms humble tempeh into something everyone actually wants to eat. Sweet potatoes are packed with beta carotene, which supports your vision and immune health, plus they caramelize beautifully in the oven. The whole dish roasts on one pan, so cleanup is minimal, and everything nestles together with red onions and ginger for a meal that feels both nourishing and indulgent.
Ella x
Ingredients
- 397 gtempeh(cut into 1-inch cubes)
- ¾ kgsweet potatoes(peeled and cut into 1-inch cubes)
- 1 mediumred onion(cut into wedges)
- 3 tbsppure maple syrup
- 2 tbspwhite miso paste
- 1½ tbsprice vinegar
- 1 tbspfresh ginger(minced)
- 3garlic cloves(minced)
- 2 tbspsesame oil
- 2 tbspolive oil
- 2 tbspsesame seeds(white or black)
- 3scallions(sliced diagonally)
- to tastesalt and black pepper
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C). Line two large baking sheets with parchment paper.
Tip: Using parchment paper prevents sticking and makes cleanup easier.
- 2
Press the tempeh block between clean kitchen towels for 5 minutes to remove excess moisture, then cut into 1-inch cubes. Toss the tempeh and sweet potato cubes with olive oil, salt, and pepper on one baking sheet, spreading in a single layer.
Tip: Pressing tempeh helps it absorb flavors better and develop a crispier texture when roasted.
- 3
In a small bowl, whisk together maple syrup, white miso paste, rice vinegar, minced ginger, minced garlic, and sesame oil until smooth and well combined.
Tip: The miso paste adds umami depth that balances the sweetness of the maple syrup.
- 4
Roast the tempeh and sweet potatoes for 20 minutes, stirring halfway through, until the sweet potatoes begin to soften and the tempeh starts to brown.
Tip: Stirring halfway ensures even cooking and helps the tempeh develop golden, crispy edges.
- 5
Arrange the red onion wedges on the second baking sheet, toss with a light coating of olive oil, salt, and pepper, and place in the oven alongside the tempeh.
Tip: Starting the onions a few minutes later prevents them from burning before the other vegetables are done.
- 6
Pour the maple-miso glaze over the tempeh and sweet potatoes, tossing gently to coat evenly. Return to the oven and roast for another 12-15 minutes until everything is caramelized and tender.
Tip: The glaze will concentrate and become glossy as it roasts, creating a delicious coating on each piece.
- 7
Toast the sesame seeds in a small dry skillet over medium heat for 2-3 minutes, stirring occasionally, until fragrant and lightly golden.
Tip: Toasting sesame seeds intensifies their nutty flavor significantly.
- 8
Transfer the roasted tempeh, sweet potatoes, and red onions to a serving platter. Sprinkle with toasted sesame seeds and fresh scallions, and serve warm.
Tip: The fresh scallions add a bright, oniony contrast to the rich roasted vegetables.
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