Sesame Peanut Tempeh Sheet Pan Ⓥ


  • 2-8 oz blocks of tempeh (I use 5 grain tempeh)
  • 1 red onion, sliced
  • 1 yellow bell pepper, sliced
  • 1 sweet potato, chopped (I poked holes & cooked it in the microwave for a few minutes first)
  • 8 oz white mushrooms, sliced
  • 1 head broccoli florets, (I used frozen)
  • 5 cloves of garlic, minced
  • 1 tsp ginger, fresh grated
  • 2 tbsp sesame oil
  • 1/2 cup tamari or soy sauce
  • 4 tbsp agave or maple syrup
  • 4 tbsp vegetable broth
  • 4 tbsp creamy peanut butter
  • 1 lime, juiced
  • olive oil, salt & pepper for veggies
  • rice, rinse & cook to package instructions


  • Prepare a sheet pan with parchment paper, silicone baking mats & light cooking spray. Preheat the oven to 400°F.
  • Prepare the marinade by mixing all of the sauce ingredients: (garlic, ginger, sesame oil, tamari or soy sauce, agave or maple syrup, vegetable broth, creamy peanut butter & lime juice) together with a whisk.
  • Cut the tempeh into cubes & add it to the marinade while you prepare the veggies (about 15 minutes, stirring on occasion).
  • Rinse & cook rice to package instructions.
  • Lay the diced veggies on your sheet pan, lightly sprinkle them with olive oil, salt & pepper. Then reserve about 1/2-3/4 cup of the marinade from the tempeh & add the rest of the marinade & the tempeh to the sheet pan with the veggies. Bake for 25-30 minutes.
  • Use the reserved marinade sauce to drizzle on top of the cooked rice, veggies & tempeh at the end. Enjoy!

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