A simple, quick sheet pan meal made with Brussels sprouts, sweet potato and flavorful tempeh. Perfect for breakfast, brunch or dinner.
Some days I just want a healthy and satisfying meal without all the fuss of dirty pots and pans to clean up afterward. That's where sheet pan meals come in. Just one pan(or two if you have a big family) and you end up with a great meal and not a lot of clean up! This Brussels Sprout Tempeh Sheet Pan Hash is a current favorite around our house. It's super simple to make, completely satisfying and made on one large pan for near effortless clean up.
Hash is typically made with potatoes, various vegetables and some kind of protein. So for this hash I choose sweet potatoes.
We LOVE Brussels sprouts around here so we enjoy them quite often in a variety of ways like roasted in the oven or this salad or this gratin. They're just so delicious so when I started thinking about making a hash I knew I wanted to use them. And they work beautifully, paired with sweet potato. It's the perfect combination of flavors and texture.
The other component of this hash is the tempeh, which by itself doesn't have a ton of flavor. But, that's ok because my recipe for tempeh bacon works extremely well for adding a ton of flavor. The tempeh hits all the notes-a little smoky, a little sweet, salty and overall addictive. The smoky, saltiness of the tempeh is the perfect compliment to the caramelized nuttiness of the Brussels and earthy sweetness of the potatoes.
To make this hash there is a little bit of planning needed. Marinating the tempeh is a crucial step to develop loads of flavor. The marinade is made with soy sauce or tamari, spices, apple cider vinegar, a little maple syrup and liquid smoke.
Slice the tempeh thin and place in a single layer in a shallow dish and pour the marinade all over ensuring all pieces are coated. Let the tempeh marinade for at least an hour up to overnight. The longer it marinades the more flavorful the tempeh will be.
Once the tempeh has marinated slice up the veggies, drizzle them with a little oil and add salt, pepper and garlic. Then everything goes onto a large sheet pan to bake. If your sheet pans aren't large enough, use a second pan to prevent overcrowding which while slow down cooking and prevent browning. Bake for about 30 minutes flipping halfway. Brush a bit more of the leftover marinade on the tempeh at the halfway point.
serving this Brussels Sprout Tempeh Hash
You can enjoy this meal as is right off the pan or add some vegan eggs or tofu scramble, fresh fruit and toast for a full brunch.
Another option is adding a grain like quinoa or millet and fresh salad for a satisfying dinner even on busy nights.
If you make a recipe, I would love to know how it turns out! You can leave a comment and rating below or snap a pic and tag it @weelittlevegans on Instagram so I’ll be sure to see it!
- 8 oz tempeh
- ¼ cup soy sauce or tamari
- 2 tbsp apple cider vinegar
- 2 tbsp maple syrup
- 1 tbsp olive or avocado oil
- 1 tsp liquid smoke
- ¼ tsp black pepper
- ¼ tsp paprika or smoked paprika
- 1 lb Brussel Sprouts
- 2 small to medium sweet potatoes
- 2 tbsp avocado or olive oil
- 1 garlic clove, minced
- salt and pepper to taste
Whisk soy sauce,liquid smoke, maple syrup, olive oil, apple cider vinegar, black pepper and paprika together in a small bowl.
Cut tempeh in half lengthwise and then cut each half into thin slices about ⅛ inch thick. Transfer tempeh to a shallow dish and place in a single layer. Pour sauce over tempeh being sure to coat all pieces. Let marinate for at least an hour or overnight.
Preheat oven to 400 degrees. Line a very large baking sheet with parchment paper and set aside. Use two pans if yours are not large enough.
Combine sweet potatoes, brussels sprouts, oil, salt, pepper and garlic in a bowl and toss to coat evenly.
Spread in a single layer on one half of the baking sheet.
Arrange tempeh on the other half of baking sheet, reserve marinade.
Bake for 15 minutes and flip vegetables and tempeh. Brush tempeh with more of the reserved marinade.
Continue baking for 15 minutes longer or until potatoes are tender and brussels have browned.
Once baked stir the vegetables and tempeh together to distribute well.
Serve as is or add tofu scramble and toast for breakfast or your choice of grain and fresh salad for dinner.