BBQ Tempeh Sheet Pan Meal

BBQ Tempeh Sheet Pan Meal with bbq marinaded tempeh, sweet potato, and broccoli drizzled with hemp heart ranch. Perfect for meal prep for the week!

 

Do you have big plans for Memorial Day? 

We’re planning to see family and friends and spend time outdoors, weather permitting! 

I’m looking forward to grilling on my parents’ deck, shaded by the deck umbrella overlooking a lawn of English Ivy. 

It’s the unofficial beginning of summer, right? 

If you’re feeling like you missed the BBQ boat this year, I got you. 

Grab your favorite BBQ sauce and a sheet pan and let’s make a BBQ Tempeh Sheet Pan Meal for dinner! 

Try Tempeh With BBQ

Unpopular opinion: I’m not a big BBQ fan. 

Not the smoked meat, and not the sauce. 

Yeah, I never really got on board with the smoky food smothered in too-sweet-red-sauce trend. 

This BBQ Tempeh Sheet Pan Meal, however, I can get on board with. 

It’s made in one one with marinaded tempeh, sweet potato, and broccoli in a creamy hemp heart ranch.

The slight sweetness of the BBQ sauce pairs perfectly with the natural bitterness of tempeh! 

You’re going to love it. 

What You Need

Here’s what you need to make this BBQ Tempeh Sheet Pan Meal:

• tempeh
• refined-sugar-free barbecue sauce 
• avocado oil 
• sweet potatoes
• broccoli
• kale
• red onion
• Himalayan sea salt
• black pepper 

That’s it!

How to Make a Sheet Pan Meal

First, preheat the oven to 400°F and line a baking sheet with parchment paper. 

Add the tempeh cubes to the large bowl with the barbecue sauce and allow it to sit and marinade while you prepare the sweet potato. 

I recommend using a refined-sugar-free, all-natural barbecue sauce, if you can find it. 

My favorite is Primal Kitchen Classic BBQ Sauce, Organic & Unsweetened. 

Pre-bake the Sweet Potato

We pre-bake the sweet potatoes in this recipe because they take more time to bake than the tempeh and remaining veggies.

It works out perfectly this way so the tempeh can soak in the bbq sauce while the sweet potatoes soften. 

Add the sweet potatoes and red onion to the parchment lined baking sheet and drizzle them with a bit of avocado oil and add a pinch of salt and pepper. 

Bake them for about ~10 minutes while the tempeh marinades. 

Bake Everything Else

When the timer is up, add the marinated tempeh to the sheet pan along with the broccoli florets.

Drizzle everything with the remaining avocado oil and another pinch of salt and pepper.

I like to massage the oil into the broccoli florets with my hands to ensure they’re well-coated. 

Bake the sheet pan for 20 to 25 minutes, tossing the vegetables and flipping the tempeh at the halfway point. 

Add Optional Greens

When you have 5 minutes left on the timer, add the kale and toss everything to combine. 

Again, I like to massage a little avocado oil into the kale to soften them a bit before baking. 

This is totally optional, though! 

Continue to bake the sheet pan meal for ~5 minutes. 

The sheet pan meal is done when the sweet potatoes are fork tender, the kale is wilted, and the tempeh is browned and crispy on the edges. 

How to Make Hemp Heart Ranch

Oh, and while everything is baking, you can mix up your hemp heart ranch!

Here’s what you need: 

• hemp hearts
• filtered water
• nutritional yeast
• lemon juice
• garlic powder
• black pepper
• Himalayan sea salt

That’s it!

Mix up the Dressing

This dressing is so easy to blend up. 

Prepare the hemp heart ranch by adding all ingredients to a high-speed blender and processing until it’s smooth and creamy. 

It’s kind of magical how hemp hearts alone blended with seasonings and spices create a creamy flavorful dressing. 

If you make the dressing in advance, refrigerate it until you’re ready to serve. 

The dressing will keep for ~1 week in the refrigerator.

If you don’t use it all for this sheet pan meal, try it on salads, bowls, or as dip for vegetables or chips. 

How to Serve Your Sheet Pan Meal

Now you’re ready to serve your BBQ Tempeh Sheet Pan Meal! 

Serve the tempeh and vegetables alone or over rice drizzled with the hemp heart ranch. 

I love to add some chopped dill on top, too, for a bit of fresh flavor. 

Store any leftovers in an airtight container in the refrigerator for up to one week and reheat in the microwave before serving.

Ways to Enjoy It

Enjoy this BBQ Tempeh Sheet Pan Meal as an easy weeknight meal. 

It’s perfect for plant-based meal prep, quick family dinners, and summer barbecues. 

Feel free to add more summer veggies, if you’d like, but I’m a sucker for the sweet potato and broccoli combination. 

I love to make a full portion on Sunday or Monday and enjoy leftovers for lunch for the rest of the week! 

Leftovers are gold and can be served warm or chilled the next day on grains or greens. 

Enjoy! 

If You Make This BBQ Tempeh Sheet Pan Meal, Let Me Know!

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.

Give me a shout on Instagram and use #floraandvino to show me your creations.

Check out my Pinterest page to pin more recipes like this one to make later.

For more one-pan meals, check out my Teriyaki Sheet Pan Meal and Sweet Potato Chickpea Bake.

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