Roasted Tempeh with Tamarind Glaze, Sweet Potatoes & Roasted Chickpeas

This roasted tempeh and vegetable dish is a great meal for weeknights. The tamarind glaze gives everything a nice tangy and sweet flavor. Top the dish with crunchy roasted chickpeas!

Baked Tempeh with Tamarind Glaze, Sweet Potatoes and Roasted Chickpeas - an easy, healthy sheet pan dinner that's great for weeknights!

When I started getting into vegetarian cooking in law school, one of the first cookbooks I purchased was Heidi Swanson’s Super Natural Every Day. In the book, Heidi has a pomegranate glazed eggplant and tempeh recipe that is to die for! That recipe introduced me and my husband to the wonders of tempeh, and I have been cooking with it a lot over the last few years.

I’m in the process of developing a vegetarian pad thai recipe, so I have a lot of tamarind paste lying around the kitchen. Yes, tamarind paste is a key ingredient in pad thai! I decided to use some of the paste in Heidi’s recipe in place of pomegranate molasses and I was surprised by how wonderful everything tasted! The super tangy flavors of the tamarind glaze work so well with the tempeh. I also roasted some chickpeas on the side so that they provide crunchiness to the dish, just like croutons.


Tamarind is a fruit that looks a lot like a large, bloated peanut. They’re grown on trees, and they’re commonly used in Asian, Middle Eastern and Mexican cooking. Inside the tamarind pod is a fruit that is sticky and sour. One of my favorite treats to eat as a child was candied tamarind (probably because the fruits were rolled in a lot of sugar).

Tamarind paste, sometimes called tamarind concentrate, is made out of the sticky fruit inside the pod. I usually find tamarind paste in a grocery store that has a sizable Asian food section. Tamarind paste is available on Amazon, too. The paste usually come in small jars, and when you open it up, you’ll see a substance that looks a lot like molasses.

Because tamarind paste is very sour, you’ll want to balance it with a bit of sugar when you’re using it for cooking.

Roasted Tempeh with Tamarind Glaze, Sweet Potatoes and Roasted Chickpeas - an easy, healthy sheet pan dinner that's great for weeknights!


  • Make sure to reserve 2 tablespoons of the glaze: Right after you finish roasting the tempeh and vegetables, you’ll want to toss them with the remaining 2 tablespoons of the tamarind glaze. This makes the tempeh and vegetables much more flavorful.
  • Roast chickpeas on a separate sheet pan: It might be tempting to just toss the chickpeas together with the tempeh and vegetables. However, the chickpeas won’t be as crunchy as they would be if roasted separately.
  • Not all tempeh is gluten free: I’ve seen some brands that mix barley into their tempeh. If you are on a gluten-free diet, be sure to read the ingredients to make sure that you are picking up a gluten-free variety.

Roasted Tempeh with Tamarind Glaze, Sweet Potatoes & Roasted Chickpeas

Roasted Tempeh with Tamarind Glaze, Sweet Potatoes and Roasted Chickpeas - an easy, healthy sheet pan dinner that's great for weeknights!

This roasted tempeh dish is great for weeknights. If tamarind paste is difficult for you to find, you can substitute it with a mixture of equal parts rice vinegar and brown sugar. Adapted from Heidi Swanson’s Super Natural Every Day

  • Author: Lisa Lin
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 4 servings


Tamarind Glaze

  • 4 teaspoons tamarind paste
  • 2 tablespoons honey 
  • 3 tablespoons olive oil
  • 1 teaspoon sea salt
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon garlic powder

Tempeh & Vegetables

  • 8 ounces (225g) tempeh, chopped into 1/2-inch cubes
  • 2 medium sweet potatoes, peeled and cubed (about 1 pound/450g)
  • 1 large red bell pepper, seeded and diced
  • zest of 1/2 lemon (about 1/2 teaspoon)
  • 1/4 cup (15g) chopped parsley
  • 1/4 cup (38g) feta cheese

Roasted Chickpeas

  • 1 15.5-ounce (440g) can of chickpeas, drained and rinsed
  • 1 tablespoon olive oil
  • 1/4 teaspoon sea salt


  1. Preheat the oven to 350 degrees F (175 degrees F). Position the oven racks to the upper third and lower third positions. Line 2 large sheet pans with parchment paper. Set them aside. 
  2. In a small bowl, mix together all the ingredients for the tamarind glaze. Measure 2 tablespoons of the tamarind glaze and set that aside. You will need it after you finish roasting the tempeh and vegetables.
  3. Add the tempeh, sweet potatoes and pepper into a large bowl. Toss them with the tamarind glaze that’s remaining in the small bowl. Spread the tempeh and vegetables over a sheet pan.
  4. Pat the chickpeas with a paper towel to absorb some moisture. In a bowl, toss the chickpeas with a tablespoon of olive oil and 1/4 teaspoon of salt. Spread the chickpeas over the other sheet pan.
  5. Place the sheet pan with the tempeh on the upper rack in the oven and the pan with the chickpeas on the lower rack.
  6. Bake for 30 minutes. Give the tempeh, vegetables and chickpeas a quick stir. Bake for another 10 to 15 minutes, until the sweet potatoes are tender and the tempeh is golden brown. Turn off the heat. Remove the sheet pan with the tempeh and vegetables from the oven. Leave the chickpeas inside so that the residual heat from the oven continues to roast them. 
  7. Sprinkle the lemon zest on top of the tempeh and vegetables. Pour the reserved tamarind glaze over everything and stir to combine. Sprinkle with chopped parsley and feta.
  8. Remove the chickpeas from the oven. Serve the tempeh and vegetables with the roasted chickpeas.


NUTRITION INFORMATION: Amount per serving: Calories: 493, Total Fat 24g, Saturated Fat: 5g, Sodium: 891mg, Cholesterol: 9mg, Total Carbohydrate: 57g, Dietary Fiber: 9g, Sugar: 19g, Protein 19g

SUBSTITUTIONS: (1) If tamarind paste is very difficult to find, you can substitute it with a mixture of equal parts rice vinegar and brown sugar. (2) You can substitute the honey for maple syrup.


  • Calories: 0
  • Sugar: 0 g
  • Sodium: 0 mg
  • Fat: 0 g
  • Saturated Fat: 0 g
  • Unsaturated Fat: 0 g
  • Trans Fat: 0 g
  • Carbohydrates: 0 g
  • Fiber: 0 g
  • Protein: 0 g
  • Cholesterol: 0 mg

Roasted Tempeh with Tamarind Glaze, Sweet Potatoes and Roasted Chickpeas - an easy, healthy sheet pan dinner that's great for weeknights!

If you make this recipe, let me know how it goes in the comments! I’d love to see your creations on Instagram or Twitter – be sure to tag me!

14 thoughts on “Roasted Tempeh with Tamarind Glaze, Sweet Potatoes & Roasted Chickpeas

  1. Karlie

    I bought tamarind paste for a recipe a while ago and haven’t used it again! So excited to have an excuse because this looks amazing!

  2. Lorraine

    Did a quick not-deep internet search but found no answer. What’s the difference between tempeh and wuxiangdofu?

    Also I have a giant block of dried tamarind paste. Can’t wait to try this recipe.

    1. Lisa Lin Post author

      Hi, Lorraine! Tempeh is more of a block soaked soybeans (and, often times, grains). The soybeans are still whole when they’re shaped into a cake and fermented. Also, tempeh is usually unseasoned. When I buy tempeh at the store, I usually see tempeh that’s a blend of soybeans and grains or just grains alone. Wuxiang doufu, on the other hand, is compressed tofu that’s been seasoned. I haven’t tried using tofu like that for this recipe, though I don’t see why it wouldn’t work. I’d probably check the tofu after 30 minutes to make sure that it hasn’t dried up too much.

  3. Tracy Zhu

    I used powdered tamarind soup base (a Filipino brand) it worked great! I added a dash of vinegar and three table spoons of tamarind soup powder to make a paste consistency to mix with the rest of the sauce ingredients.

    I had some left over asparagus which I cut into 2-3 inch long pieces and added it to the mix. I thought it worked out well with the asparagus except it created some excess moisture. I also couldn’t find tempeh at my local Safeway so I substituted with meatless Italian sausage.

    I think because my chunks of sweet potato were pretty large, it took an addition half hour to bake. I’m realizing now that we bought japanese sweet potatoes, and not the other kind of sweet potatoes, so that might have added the additional baking.

    Lastly, I forgot the parsley and feta at the end. I’m not eating dairy at the moment so the lack of cheese isn’t a big deal but the parsley and lemon zest would have been a good addition to add some zing to it. Overall, it was a hearty filling dish. My favorite aspect of this recipe is the tamarind sauce.

    1. Lisa Lin Post author

      I just bought 2 bunches of asparagus, so I will have to try this dish again with the asparagus. And yes, Japanese sweet potatoes are quite dense, so they will take a little longer to cook. I’m glad that you were able to substitute the ingredients to suit what you had on hand. Thank you SO MUCH for this feedback. It really helps!!

    1. Lisa Lin Post author

      Hi, Giulia. I haven’t tried it with tofu, but I think it will work. You will want to use extra firm or super firm tofu and make sure to press it for at least 30 minutes to get as much moisture out of the tofu block as possible. Then, cut it into cubes and roast them.

  4. Pingback: Tamarind-Glazed Vegetable Tacos (Vegan)

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