Recipes
Dinner

Maple-mustard tempeh with roasted sweet potato and kale

Tempeh glazed with maple syrup and Dijon, roasted on one pan with sweet potato and crisp kale.

Maple-mustard tempeh with roasted sweet potato and kale

Vegetarian High protein

Prep
10 min
Cooking
30 min

Per serving

1,356 kcal

Protein
78 g
Carbs
136 g
Fat
65 g
Fibre
19 g

Amounts are scaled to your plan (×2).

In these plans

Ingredients

3 servings

Check every ingredient for allergies and intolerances, and read product labels. Health and safety

  • Sweet potato, cut into 2 cm cubes 1.2 kg
  • Olive oil, divided 6 tbsp 80 g
  • Salt ½ tsp
  • Maple syrup 4 ½ tbsp 90 g
  • Mustard, Dijon 6 tbsp 90 g
  • Low-sodium soy sauce 3 tbsp 50 g
  • Garlic, grated 6 cloves 20 g
  • Black pepper 1 ½ tsp
  • Tempeh, cut into 1 cm slices 960 g
  • Kale, stems removed, torn 360 g

Steps

  1. Preheat the oven to 220°C (425°F) and line a baking sheet with parchment paper.
  2. Toss the sweet potato with 1 tsp of the oil and the salt, spread on the sheet and roast for 10 minutes.
  3. Meanwhile, whisk the maple syrup, mustard, soy sauce, garlic, pepper and 1 tsp of the oil, then toss the tempeh in half of this glaze.
  4. Add the tempeh to the baking sheet and roast for 10 minutes.
  5. Toss the kale with the remaining oil and add it to the sheet, then brush the tempeh with the rest of the glaze.
  6. Roast 8–10 minutes more, until the kale is crisp at the edges and the sweet potato is tender.

Tip: Broccoli florets can stand in for the kale; add them with the tempeh.

No pork or alcohol. Choose halal meat if you eat halal. Nutrition is worked out from USDA FoodData Central values and is an estimate.

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