Name: Caramelized Maple-Tahini Tempeh with Roasted Sweet Potatoes & Crispy Chickpeas
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 2 (8 oz) packages tempeh, sliced into 1/2-inch thick strips; 2 medium sweet potatoes, cut into 1/2-inch cubes; 1 (15 oz) can chickpeas, drained, rinsed, and patted dry; 2 tbsp olive oil, divided; 3 tbsp pure maple syrup; 2 tbsp tahini; 1 tbsp low-sodium soy sauce or tamari; 1 tbsp apple cider vinegar; 1 tsp smoked paprika; 1/2 tsp ground cumin; 1/2 tsp sea salt, plus more to taste; 1/4 tsp black pepper; 1/4 tsp crushed red pepper flakes (optional); 1 small bunch scallions, thinly sliced; 1 tbsp sesame seeds (black or white); Fresh herbs (parsley, cilantro, or mint), for garnish

Caramelized Maple-Tahini Tempeh with Roasted Sweet Potatoes & Crispy Chickpeas

CookwithNewsletter

This dinner is a protein-packed, flavor-forward celebration inspired by dessert—without a drop of dairy or animal products. Caramelizing maple syrup and tahini around golden tempeh creates irresistible crispy, sweet-savory edges reminiscent of the best desserts’ chewy corners. Roasted sweet potatoes and spiced chickpeas add a duo of creamy and crunchy textures, while a final shower of fresh herbs and scallions keeps every bite lively. It’s an indulgent, high-protein plate that balances richness and nutrition, proving that weeknight dinners can be both your reward and your rocket fuel for tomorrow.

Ingredients

Instructions

Preheat oven to 425°F (220°C). Line two baking sheets with parchment paper.
Toss sweet potato cubes with 1 tbsp olive oil, 1/4 tsp salt, and a few cracks of black pepper. Spread on one baking sheet in a single layer.
On the second baking sheet, toss chickpeas with 1/2 tbsp olive oil, smoked paprika, cumin, and 1/4 tsp salt. Spread out evenly.
Roast sweet potatoes and chickpeas for 25-30 minutes, stirring halfway, until sweet potatoes are caramelized and chickpeas are crisp.
Meanwhile, in a small bowl, whisk together maple syrup, tahini, soy sauce, apple cider vinegar, and red pepper flakes. Set aside.
Heat remaining 1/2 tbsp olive oil in a large nonstick or cast iron skillet over medium heat. Add tempeh slices and cook 3-4 minutes per side until golden brown and crisp around the edges.
Pour maple-tahini sauce over the tempeh and let bubble, turning to coat, until sauce thickens and tempeh is deeply glazed and caramelized, 2-3 minutes. Remove from heat.
Divide roasted sweet potatoes and crispy chickpeas among 4 plates. Top with caramelized maple-tahini tempeh.
Sprinkle with scallions, sesame seeds, and fresh herbs. Serve immediately.