Tempeh Bowls with Sweet Potato Noodles, Roasted Veggies & Kefir-Tahini Sauce

Prep Time


Prep Notes

This is comfort food you can feel good about: warm veggies, flavorful tempeh and a sauce that marries it all together.

Cooking Time





For the Tempeh
4 servings organic tempeh, cut into logs
1t olive oil
2T raw apple cider vinegar
2T coconut aminos (or soy sauce)
1t smoked paprika
1T water

For the Sauce
1/2 cup kefir
2T tahini
2T nutritional yeast
1T lemon juice
1T coconut aminos (or soy sauce)
1t granulated garlic
1/4 cup water

For Everything Else
2 large sweet potatoes, peeled and ends sliced off
3 heads broccoli
1 pound Brussels sprouts
olive oil


Preheat the oven to 400 degrees, and cover two baking sheets with parchment paper.

Fill a skillet with some water and bring to a simmer. Once simmering, add the logs of tempeh and steam for about five minutes. Drain. Add the olive oil to the pan, and bring to medium-low heat. Add the remaining tempeh ingredients to a small bowl and set aside. Once heated, add the tempeh logs and brown for about five minutes on each side. Once browned, add the sauce. Once absorbed, set tempeh aside.

For the sauce, blend all sauce ingredients in a small bowl. Add more water to thin, and salt and pepper to taste. Set aside.

Now, let's get those veggies roasting!

Using a sprializer, cut the potatoes into noodles. Trim any long noodles and place on one baking sheet. Drizzle with a little olive oil, and sprinkle with salt and pepper. Toss to coat. 

Cut the broccoli into florets. Cut the ends off the Brussels sprouts, and halve them. Put these veggies on the second baking sheet, add a little olive oil, salt and pepper. Toss to coat.

Roast the veggies for 15 minutes, until tender.

Add the spinach/kale to bowls and top with noodles, veggies and tempeh. Slather in sauce and devour!