Dinner · American

BBQ tempeh and sweet potato traybake

Sheet-pan roasted tempeh and sweet potato chunks glazed with a smoky barbecue sauce.

Serves
2
Prep
10 min
Cook
30 min
Total
40 min
  • High-protein here means at least 20 g of protein a serving, and at least 20% of its calories.
  • Vegan here means no meat, fish, dairy, eggs or honey.
  • Gluten-free here means no wheat or gluten; oats and soy sauce count as gluten.

Ingredients

For 2 servings
  • 240 g tempeh, cubed
  • 2 medium sweet potatoes, cubed
  • 1 red bell pepper, cut into chunks
  • 2 tbsp olive oil
  • 1/2 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 4 tbsp barbecue sauce
  • 1 spring onion, sliced

Method

  1. Preheat the oven to 210C (410F) and line a baking tray with parchment.

  2. Toss the tempeh, sweet potato, and bell pepper with olive oil, smoked paprika, and garlic powder on the tray.

  3. Roast for 20 minutes, turning halfway, until the sweet potato is tender.

  4. Remove from the oven, drizzle with barbecue sauce, and toss to coat.

  5. Return to the oven for 5 more minutes until the sauce is sticky.

  6. Scatter with sliced spring onion before serving.

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