Peanut Butter Tempeh and Broccoli Sheet Pan Dinner
This quick and easy Peanut Butter Tempeh and Broccoli Sheet Pan dinner makes for a wonderfully balanced weeknight dinner!
Servings: 4 servings
Calories: 436kcal
Ingredients
- 2 heads broccoli cut into florets
- 2 blocks tempeh cut into cubes
PEANUT BUTTER SAUCE:*
- ⅔ cup peanut butter
- ¼ cup coconut sugar
- ¼ cup soy sauce or Tamari if gluten free
- ¼ cup rice vinegar
- 4 cloves garlic minced
- 1 teaspoon sesame oil
Instructions
- Preheat your oven to 400 °F and line a baking sheet with a silicone baking mat or parchment paper.
- Place the broccoli florets and cubed tempeh into a large mixing bowl and set it aside.
- In a smaller bowl, stir together all of the sauce ingredients. Pour half of the sauce over the broccoli and tempeh and stir well until all the broccoli and tempeh has been coated in the sauce.
- Pour the tempeh and broccoli onto your lined baking sheet and spread everything into an even layer.
- Bake the tempeh and broccoli for 10 minutes. Flip everything over then bake everything for another 8-10 minutes or until the tempeh is golden and the broccoli is cooked through.
- Serve with steamed rice and the leftover peanut butter sauce.
Video
Notes
*Feel free to make only half of the sauce, but then you won't have any extra sauce to drizzle on top!
Nutrition
Calories: 436kcal | Carbohydrates: 44g | Protein: 20g | Fat: 24g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Sodium: 1096mg | Potassium: 1252mg | Fiber: 10g | Sugar: 22g | Vitamin A: 1894IU | Vitamin C: 272mg | Calcium: 175mg | Iron: 3mg