Roasted Tempeh with Watercress
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite quick weeknight dinners because it comes together in just 40 minutes from start to table. Tempeh is such a wonderful plant based protein, and when you roast it with smoked paprika and garlic, it becomes wonderfully crispy and flavorful. I love serving it over peppery watercress, which is packed with calcium and vitamins that support bone health. The tahini dressing ties everything together with a creamy richness, while the toasted pumpkin and sunflower seeds add satisfying crunch. It's simple, nourishing, and costs so much less than ordering takeout.
Ella x
Ingredients
- 397 gtempeh(pressed and cut into 3/4-inch cubes)
- 3 tablespoonsolive oil(divided)
- 1 teaspoonsmoked paprika
- ½ teaspoongarlic powder
- ¾ teaspoonsea salt
- ½ teaspoonblack pepper
- 1183 mlfresh watercress(roughly chopped)
- 3 tablespoonstahini
- 2 tablespoonsfresh lemon juice
- 1 teaspoonmaple syrup
- 2 tablespoonswater(for dressing)
- 59 mlpumpkin seeds(raw)
- 59 mlsunflower seeds(raw)
- ½red onion(thinly sliced)
Detail level
Instructions
- 1
Preheat your oven to 400°F (200°C). Pat the pressed tempeh cubes dry with a clean kitchen towel to remove excess moisture.
Tip: Pressing tempeh helps it absorb the spices and crisp better during roasting.
- 2
In a small bowl, combine smoked paprika, garlic powder, sea salt, and black pepper. Toss the tempeh cubes with 2 tablespoons of olive oil, then sprinkle the spice mixture over them, stirring gently to coat evenly.
Tip: Use your hands to ensure every piece gets seasoned for maximum flavor.
- 3
Spread the seasoned tempeh on a parchment-lined baking sheet in a single layer. Roast for 20-25 minutes, stirring halfway through, until the edges are golden brown and crispy.
Tip: Don't skip stirring halfway—this ensures even browning on all sides.
- 4
While the tempeh roasts, prepare the tahini dressing by whisking together tahini, lemon juice, maple syrup, and 2 tablespoons of water in a small bowl until smooth and pourable. Add more water if needed for desired consistency.
Tip: The dressing should drizzle easily but coat the greens well.
- 5
Toast the pumpkin and sunflower seeds in a dry skillet over medium heat for 3-4 minutes, stirring occasionally, until fragrant and lightly golden. Set aside to cool.
Tip: Toasting the seeds brings out their nutty flavor and adds delightful crunch.
- 6
Place the chopped watercress in a large serving bowl and add the sliced red onion.
Tip: Watercress's peppery bite complements the smoky tempeh beautifully.
- 7
Add the roasted tempeh cubes to the watercress bowl and drizzle with the tahini dressing. Toss gently but thoroughly to combine.
Tip: Toss just before serving to keep the watercress fresh and crisp.
- 8
Top with the toasted seeds and serve immediately with any extra dressing on the side.
Tip: The seeds add texture and a nutritional boost—don't skip them.
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