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- 8 oz tempeh, cut into bite-sized cubes - 2 cups broccoli florets - 1 red bell pepper, sliced - 1 yellow bell pepper, sliced - 1 medium zucchini, sliced - 3 tablespoons sweet chili sauce - 2 tablespoons soy sauce - 1 tablespoon olive oil - 1 teaspoon garlic powder - 1 teaspoon ginger powder - Salt and pepper to taste - Sesame seeds - Chopped green onions Gather these ingredients to create a colorful and tasty dish. Tempeh brings protein and a nutty flavor. The assorted veggies add crunch and vitamins. Sweet chili sauce provides a spicy-sweet kick that ties it all together. Soy sauce adds depth and umami. Don't skip the garnishes; they add extra flair to your plate! Preheating the oven First, set your oven to 400°F (200°C). This high heat helps the tempeh and veggies cook well. Preparing the baking sheet Line a baking sheet with parchment paper. This makes cleanup easy and helps prevent sticking. Combining tempeh and veggies In a large bowl, add 8 ounces of cubed tempeh. Then, toss in 2 cups of broccoli florets, 1 sliced red bell pepper, 1 sliced yellow bell pepper, and 1 sliced medium zucchini. Mix everything well. Each veggie adds color and crunch. Making the sauce In a small bowl, whisk together 3 tablespoons of sweet chili sauce, 2 tablespoons of soy sauce, and 1 tablespoon of olive oil. Add 1 teaspoon of garlic powder, 1 teaspoon of ginger powder, and salt and pepper to taste. This sauce brings all the flavors together. Spreading mixture on the baking sheet Pour the tempeh and veggie mix onto the prepared baking sheet. Spread it out evenly. This helps everything cook at the same rate. Cooking time and temperature Bake in the preheated oven for 25-30 minutes. Flip the mixture halfway through. You want the tempeh to be golden and the veggies tender. Check for doneness by piercing a vegetable with a fork. Enjoy the vibrant colors and smells as they fill your kitchen! Using fresh spices can boost taste. Fresh garlic or ginger adds zest. Dried spices work too, but they lack the same punch. For the best flavor, marinate the tempeh for at least 30 minutes. This will help it soak up the sweet chili sauce. You can even marinate overnight for deeper flavor. Achieving the best texture is key. Bake the tempeh and veggies at 400°F (200°C). This high heat gives a nice crisp. Flipping the tempeh and vegetables halfway through helps them cook evenly. Use a spatula to turn them gently. This way, everything gets golden and tender. For serving, place the dish on a colorful plate. Garnish with sesame seeds and green onions for a pop of color. This makes the dish look more inviting. To make it even better, serve it with a side of rice or quinoa. This adds a nice base and makes it a complete meal. {{image_2}} You can mix and match veggies based on what is fresh or in season. Try adding asparagus, snap peas, or carrots for a crunchy twist. Seasonal veggies like butternut squash or Brussels sprouts can also shine in this dish. Using colorful veggies makes your plate more fun and appealing. Think bright greens, reds, and yellows to catch the eye and boost nutrition. If you want a change from tempeh, tofu is a great option. It absorbs flavors well and gives a similar texture. For a protein boost, you can swap in chickpeas. They add a nice bite and work well with the sweet chili sauce. Remember to drain and rinse canned chickpeas to reduce sodium and enhance flavor. You can make your own sweet chili sauce if you want a personal touch. Combine sugar, vinegar, chili flakes, and garlic for a simple sauce. If you want to explore different flavors, add peanut butter for a nutty twist or lime juice for zest. These options let you customize the taste to fit your mood or meal theme. To keep your Sheet Pan Sweet Chili Tempeh Veggies fresh, let them cool first. Place leftovers in an airtight container. Store them in the fridge. They will stay good for about 4-5 days. Label the container with the date. This helps you track freshness. When it’s time to enjoy leftovers, you have two great options: microwave or oven. For the microwave, place a portion on a microwave-safe plate. Heat it for 1-2 minutes. Check to make sure it's warm all the way through. For the oven, preheat it to 350°F (175°C). Spread the tempeh and veggies on a baking sheet. Heat for about 10-15 minutes. This keeps them crispy and delicious. If you want to save some for later, freezing is a good choice. Let the dish cool completely first. Then, place it in a freezer-safe container. Seal tightly to prevent freezer burn. Label it with the date. You can freeze it for up to 3 months. When ready to eat, move it to the fridge to thaw overnight. Reheat as mentioned above. Enjoy your tasty meal again! Yes, you can easily make this recipe gluten-free. Here are some suggestions: - Use gluten-free soy sauce, like tamari, instead of regular soy sauce. - Check that your sweet chili sauce is gluten-free. Many brands are. - Ensure any garnishes, like sesame seeds, are also gluten-free. Cooking tempeh usually takes about 25-30 minutes. To make sure it cooks well: - Cut tempeh into small cubes for even cooking. - Bake it until golden brown for a better texture. - Flip the tempeh and veggies halfway through to ensure even cooking. You have many tasty options for sides. Here are some ideas: - Serve it over rice or quinoa for a filling meal. - Pair it with a fresh salad for a light option. - Add steamed dumplings for a fun side dish. - Try it with a tangy slaw for a crunchy contrast. This blog shared a simple recipe for sweet chili tempeh. You learned about key ingredients, cooking steps, and helpful tips. We discussed types of vegetables and protein choices to customize your dish. Also, we covered proper storage and reheating methods to keep leftovers tasty. Cooking can be fun and creative. Try different flavors and enjoy your meal! Cooking gives you both joy and healthy options.

Sheet Pan Sweet Chili Tempeh Veggies

Discover the deliciousness of sheet pan sweet chili tempeh veggies! This vibrant, easy recipe combines tender tempeh and colorful vegetables tossed in a flavorful sweet chili sauce. Perfect for a quick weeknight dinner or meal prep, this dish is not only satisfying but healthy too. Ready in just 45 minutes, it’s a must-try for any veggie lover. Click through to explore the full recipe and elevate your meals today!
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Ingredients
  

8 oz tempeh, cut into bite-sized cubes

2 cups broccoli florets

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1 medium zucchini, sliced

3 tablespoons sweet chili sauce

2 tablespoons soy sauce

1 tablespoon olive oil

1 teaspoon garlic powder

1 teaspoon ginger powder

Salt and pepper to taste

Sesame seeds and chopped green onions for garnish

Instructions
 

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.

    In a large bowl, combine the cubed tempeh, broccoli, red bell pepper, yellow bell pepper, and zucchini.

      In a small bowl, whisk together the sweet chili sauce, soy sauce, olive oil, garlic powder, ginger powder, salt, and pepper until well mixed.

        Pour the sauce over the tempeh and vegetables, stirring until everything is evenly coated.

          Spread the mixture in a single layer on the prepared baking sheet.

            Bake in the preheated oven for 25-30 minutes, flipping halfway through, until the tempeh is golden and the veggies are tender.

              Remove from the oven and let it cool for a few minutes before garnishing with sesame seeds and chopped green onions.

                Serve warm over rice or quinoa, or enjoy it on its own as a vibrant meal!

                  Prep Time: 15 min | Total Time: 45 min | Servings: 4