Roasted tempeh veg bowl

Roasted tempeh veg bowl


A simple + easy way to incorporate more tempeh into your life.

This recipe is fresh, light but still packs a nutritional punch - and is ideal for summer. Tempeh is arguably my favourite source of plant protein - rich in vitamins and minerals, great source of fibre and the fact that it’s fermented is great for optimal digestion and absorption.


  • 100g tempeh, cut into cubes
  • One yellow bell pepper
  • One parsnip, cut into ‘chips’
  • 8-10 broccoli florets, cut in half
  • Vegetable marinade: salt, garlic pepper, onion flakes, dried mixed herbs and olive oil
  • Tempeh marinade: salt, garlic pepper, cayenne pepper, soy sauce, olive oil, agave syrup and nutritional yeast
  • One tbsp tahini sauce
  • Juice of 1/2 lemon
  • Handful of baby tomatoes, sliced in half


  • Chop your tempeh into cubes and place in a mixing bowl. Add two tablespoons of olive oil, and add the rest of your seasoning in desired amounts (enough to coat the tempeh but not to swamp it)
  • Allow to marinade for 5 mins, then place in a hot frying pan with olive oil and sear each side until cooked. Put to one side
  • Preheat your oven to 185 degrees celsius (Gas Mark 5); chop up your vegetables and place in a mixing bowl. Mix in olive oil, salt, garlic pepper, your dried mixed herbs and olive oil, and use your hands to mix through, ensuring each piece of vegetable is coated
  • Transfer to a baking tray with brown baking paper, and roast for 25 minutes
  • For your dressing, place one table spoon of tahini sauce, adding the juice of 1/2 lemon and mix together
  • Garnish with chopped baby tomatoes, and any seasoning of your choice!

With the weather getting warmer, this bowl is ideal for you to keep it light, without skipping on quality nutrition. Let me know how you get on with this one!