Sheet Pan Teriyaki Tempeh with Roasted Vegetables

By AislePrompt Editorial · Published 2026-05-12 · Updated 2026-05-12

A savory-sweet sheet pan dish featuring teriyaki-marinated tempeh cubes and a medley of roasted vegetables for an easy and nutritious meal. This Japanese-inspired sheet-pan recipe (vegetarian), ready in about 40 minutes, pairs tempeh, broccoli florets, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 8 oz, cut into 1-inch cubes tempeh
• 2 cups broccoli florets
• 1 medium, sliced into strips red bell pepper
• 1 large, sliced diagonally into 1/4-inch thick pieces carrot
• 3 tbsp olive oil
• 3 tbsp soy sauce
• 2 tbsp maple syrup
• 1 tbsp rice vinegar
• 3 cloves, minced garlic
• 1 tsp, grated fresh ginger
• 1 tsp, for garnish sesame seeds
• 2, thinly sliced for garnish green onions

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Instructions

1. Step 1: Preheat oven to 425°F. In a bowl, whisk together 3 tbsp soy sauce, 2 tbsp maple syrup, 1 tbsp rice vinegar, 3 minced garlic cloves, and 1 tsp grated fresh ginger until combined to make the teriyaki marinade.
2. Step 2: Add 8 oz cubed tempeh to the marinade, tossing gently to coat all pieces, and let sit for 10 minutes while preparing vegetables.
3. Step 3: On a large sheet pan, toss 2 cups broccoli florets, 1 sliced red bell pepper, and 1 large sliced carrot with 3 tbsp olive oil and a pinch of salt until evenly coated.
4. Step 4: Arrange marinated tempeh cubes evenly among the vegetables on the sheet pan. Pour any remaining marinade over the top.
5. Step 5: Roast in the preheated oven for 25 minutes, stirring halfway through, until vegetables are tender and tempeh edges are golden and slightly caramelized.
6. Step 6: Remove from oven and sprinkle 1 tsp sesame seeds and 2 thinly sliced green onions over the dish before serving.