41m$21.96Sheet-Pan Gochujang Tempeh with Sweet Potatoes and Broccoli
A weeknight sheet-pan dinner with spicy-sweet gochujang tempeh, roasted sweet potatoes, broccoli, sesame, and scallions. Serve it over rice or tuck it into lettuce cups.
- Energy
- 550 calories per serving
- Protein
- 32.3 g per serving
- Carbs
- 69 g per serving
- Fat
- 16.7 g per serving
- Sodium
- 938 mg per serving
Shopping options
Toasted sesame oil
1 Tablespoon
International Collection Toasted Sesame Oil
6%
Maple syrup
2 Tablespoon
Maple Grove Farms® 100% Pure Maple Syrup
8%
Vegan gochujang
0.25 Cup
Sempio Gochujang, Korean Chili Paste, Vegan 17.63 oz
15%
Canola oil
1 Tablespoon
Kroger® Pure Canola Oil
2%
Fresh ginger, grated
1 Tablespoon
Organic Ginger Root
5%
Tempeh, cut into 1-inch cubes
16 Ounce
Lightlife Original Organic Plant-Based Tempeh
100%
Broccoli, cut into 1-inch pieces
12 Ounce
Kroger® Broccoli Florets 12 Oz
100%
Low-sodium soy sauce
2 Tablespoon
Kikkoman® Less Sodium Soy Sauce
10%
Sesame seeds
1 Tablespoon
Kroger® Sesame Seed Shaker
15%
Sweet potatoes, cut into 1/2-inch cubes
1.5 Pound
Sweet Potato
100%
Scallions, sliced
4 Count
Green Onions
100%
Garlic cloves, minced
3 Count
Garlic
30%
Cost Summary
· only what you use
per serving · 4 servings
Cook this recipe
- sweet potatoes-1.5 lb
- tempeh-16 oz
- broccoli-12 oz
- vegan gochujang-0.25 cups
- maple syrup-2 tbsp
- low-sodium soy sauce-2 tbsp
- canola oil-1 tbsp
- toasted sesame oil-1 tbsp
- garlic cloves-3 cloves
- fresh ginger-1 tbsp
- sesame seeds-1 tbsp
- scallions-4 scallion
Preheat the oven to 425°F and line a rimmed sheet pan with parchment paper. Cut the tempeh, sweet potatoes, and broccoli, then mince the garlic, grate the ginger, and slice the scallions.
Keep the parchment paper flat and away from oven walls.
Keep fingertips curled under while cutting and mincing.
In a large bowl, whisk together vegan gochujang, maple syrup, soy sauce, sesame oil, garlic, and ginger until the glaze is smooth and glossy. Add the tempeh and toss to coat.
On the sheet pan, toss the sweet potatoes with canola oil and spread them into a single even layer. Roast for 10 minutes.
Use oven mitts when moving the hot sheet pan in or out of the oven.
Remove the pan from the oven and add the broccoli and gochujang-coated tempeh. Spread everything out, then roast for 14 to 16 minutes, until the sweet potatoes are tender, the broccoli is browned at the edges, and the tempeh is caramelized.
Use oven mitts when handling the hot sheet pan.
Spread the tempeh and vegetables in one layer so they roast evenly and avoid crowding-related steaming.
Sprinkle with sesame seeds and scallions. Serve hot over rice or tucked into lettuce cups.
Let the pan rest for 2 minutes before serving because the gochujang glaze will be very hot.
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