This the season for roasted veggies! Specifically roasted carrots, brussel sprouts, and sweet potatoes. These roasted fall vegetables are roasted with savory crumbled tempeh for the perfect healthy sheet pan dinner.
1 cup quinoa, uncooked
1 8 oz package of tempeh, rinsed
1/4 tsp garlic powder
2 tsp maple syrup
1/4 c. veggie broth +more to cover marinade
2 TBSP balsamic vinegar
1 tsp fresh thyme
1 large sweet potato, scrubbed and cubed
3 cups brussels sprouts, halved
3–6 carrots, cut into large chunks
1–2 tsp avocado oil
Slice the tempeh into 8 thin pieces
In a large dish, whisk together the balsamic vinegar, garlic powder, maple syrup, veggie broth, and thyme.
Add the tempeh to the dish and gently toss to coat with the marinade. Cover the dish and marinate the tempeh in the refrigerator for a least 2 hours, or overnight, flipping the tempeh once halfway through.
Cook quinoa according to instructions. Wash and chop vegetables.
Preheat the oven to 375°F and line a baking sheet with parchment paper. Spread the marinated tempeh onto a parchment covered cookie sheet and pour the remaining marinade over it.
Bake the tempeh in the marinade for 25-30 minutes until the tempeh is golden brown and has absorbed most of the marinade.
Increase temp to 400°F and add the chopped vegetables to a parchment covered baking sheet. Season with salt and black pepper, and avocado oil. Drizzle with a tiny bit of maple syrup and balsamic vinegar and bake for 30-40 minutes, until fork tender and lightly browned.
To assemble bowls, divide quinoa, maple balsamic tempeh, and roasted rainbow vegetables among 3-4 bowls. Garnish with fresh parsley and fresh squeezed lemon.