Sheet-Pan Gochujang Tempeh with Sweet Potatoes and Broccoli

Ingredients

• 16 Ounce Tempeh, cut into 1-inch cubes - 16 (ounces), Cut into 1-inch cubes.
• 1.5 Pound Sweet potatoes, cut into 1/2-inch cubes - 1 1/2 (pounds), Cut into 1/2-inch cubes.
• 12 Ounce Broccoli, cut into 1-inch pieces - 12 (ounces), Cut into 1-inch pieces.
• 1 Tablespoon Canola oil - 1 (tablespoon)
• 0.25 Cup Vegan gochujang - 1/4 (cup)
• 2 Tablespoon Maple syrup - 2 (tablespoons)
• 2 Tablespoon Low-sodium soy sauce - 2 (tablespoons)
• 1 Tablespoon Toasted sesame oil - 1 (tablespoon)
• 3 Count Garlic cloves, minced - 3 (cloves), minced
• 1 Tablespoon Fresh ginger, grated - 1 (tablespoon), grated
• 1 Tablespoon Sesame seeds - 1 (tablespoon)
• 4 Count Scallions, sliced - 4 (scallions), sliced

Instructions

1. Preheat and prep

   1. *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*.

2. Make the glaze and coat tempeh

   2. 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*.

3. Start roasting the sweet potatoes

   3. On the sheet pan, toss the sweet potatoes with *canola oil* and spread them into a *single even layer*. Roast for *10 minutes*.

4. Add broccoli and tempeh, then finish roasting

   4. 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*.

5. Garnish and serve

   5. Sprinkle with *sesame seeds and scallions*. Serve hot *over rice* or *tucked into lettuce cups*.