Autumn Sheet Pan with Buckwheat, Tempeh & Tahini Sauce by @andiverwuerzt

50 min

2 servings

🥔

300 g

Sweet potato

🫜

200 g

Beetroot

🥕

150 g

Fennel bulb

🥕

130 g

Carrot

🧅

80 g

Red onion

🧄

4 cloves

Garlic

🫘

200 g

Tempeh

🌾

250 g

Cooked buckwheat

🌰

30 g

Walnuts

🌿

15 g

Parsley

🫒

2 tbsp

Olive oil

🍛

1.5 tsp

Curry powder

🍛

1 tsp

Garam masala

🧂

0.5 tsp

Salt

🌶️

0.5 tsp

Chili flakes

🌱

40 g

Tahini

🫚

10 g

Ginger

🥢

2 tbsp

Soy sauce

🍋

1 tbsp

Lime juice

🍁

Maple syrup

💧

2.5 tbsp

Water

  1. Cut
    • Sweet potato
    • Beetroot
    • Fennel bulb

    Cut all the vegetables (sweet potato, beetroot, fennel, carrot, red onion) into bite-sized pieces, dicing the beetroot smallest since it has the longest baking time.

  2. Dice
    • Garlic
    • Tempeh

    Dice the garlic small and tear the tempeh into pieces.

  3. Combine
    • Sweet potato
    • Beetroot
    • Fennel bulb

    Combine everything on a baking sheet with the olive oil, curry powder, garam masala, salt and chili flakes, and spread evenly so the vegetables roast well.

  4. Bake

    Bake at 200°C top/bottom heat for 20 minutes.

  5. Fold
    • Cooked buckwheat

    Fold in the cooked buckwheat.

  6. Mix
    • Walnuts

    Roughly break the walnuts and scatter them over the tray without mixing in.

  7. Bake
    • Sweet potato

    Bake for a further 10 minutes, checking the sweet potato for doneness as your guide.

  8. Stir
    • Tahini
    • Garlic
    • Ginger

    Meanwhile, stir together all the tahini sauce ingredients (tahini, garlic, ginger, soy sauce, lime juice, maple syrup, water), adding more or less water for the desired consistency.

  9. Chop
    • Parsley

    Roughly chop the parsley.

  10. Fold
    • Parsley
    • Sweet potato
    • Carrot

    Once the vegetables are done, fold in the parsley.

  11. Divide
    • Tahini
    • Sweet potato
    • Carrot

    Divide the roasted vegetables between two bowls and drizzle with the tahini sauce.

Autumn Sheet Pan with Buckwheat, Tempeh & Tahini Sauce by @andiverwuerzt

50 min

2 servings

🥔

300 g

Sweet potato

🫜

200 g

Beetroot

🥕

150 g

Fennel bulb

🥕

130 g

Carrot

🧅

80 g

Red onion

🧄

4 cloves

Garlic

🫘

200 g

Tempeh

🌾

250 g

Cooked buckwheat

🌰

30 g

Walnuts

🌿

15 g

Parsley

🫒

2 tbsp

Olive oil

🍛

1.5 tsp

Curry powder

🍛

1 tsp

Garam masala

🧂

0.5 tsp

Salt

🌶️

0.5 tsp

Chili flakes

🌱

40 g

Tahini

🫚

10 g

Ginger

🥢

2 tbsp

Soy sauce

🍋

1 tbsp

Lime juice

🍁

Maple syrup

💧

2.5 tbsp

Water

Preparation Steps

  1. Step 1/11

    Cut all the vegetables (sweet potato, beetroot, fennel, carrot, red onion) into bite-sized pieces, dicing the beetroot smallest since it has the longest baking time.

    🥔Sweet potato
    🫜Beetroot
    🥕Fennel bulb
    🥕Carrot
    🧅Red onion
    🔪Knife
    🪵Cutting board

  2. Step 2/11

    Dice the garlic small and tear the tempeh into pieces.

    🧄Garlic
    🫘Tempeh
    🔪Knife
    🪵Cutting board

  3. Step 3/11

    Combine everything on a baking sheet with the olive oil, curry powder, garam masala, salt and chili flakes, and spread evenly so the vegetables roast well.

    🥔Sweet potato
    🫜Beetroot
    🥕Fennel bulb
    🥕Carrot
    🧅Red onion
    🧄Garlic
    🫘Tempeh
    🫒Olive oil
    🍛Curry powder
    🍛Garam masala
    🧂Salt
    🌶️Chili flakes
    🍳Baking sheet

  4. Step 4/11

    Bake at 200°C top/bottom heat for 20 minutes.

    🍳Baking sheet

  5. Step 5/11

    Fold in the cooked buckwheat.

    🌾Cooked buckwheat
    🍳Baking sheet

  6. Step 6/11

    Roughly break the walnuts and scatter them over the tray without mixing in.

    🌰Walnuts
    🍳Baking sheet

  7. Step 7/11

    Bake for a further 10 minutes, checking the sweet potato for doneness as your guide.

    🥔Sweet potato
    🍳Baking sheet

  8. Step 8/11

    Meanwhile, stir together all the tahini sauce ingredients (tahini, garlic, ginger, soy sauce, lime juice, maple syrup, water), adding more or less water for the desired consistency.

    🌱Tahini
    🧄Garlic
    🫚Ginger
    🥢Soy sauce
    🍋Lime juice
    🍁Maple syrup
    💧Water
    🥣Mixing bowl
    🥄Whisk

  9. Step 9/11

    Roughly chop the parsley.

    🌿Parsley
    🔪Knife
    🪵Cutting board

  10. Step 10/11

    Once the vegetables are done, fold in the parsley.

    🌿Parsley
    🍳Baking sheet

  11. Step 11/11

    Divide the roasted vegetables between two bowls and drizzle with the tahini sauce.

    🌱Tahini
    🥣Bowl

Composition

Ingredients

Types

Vegetables, Soy Product, Protein, Grains, Nuts, Herbs, Oils, Spices, Condiments, Seeds, Fruits, Sweeteners, Liquids

Ingredients

Sweet potato, Beetroot, Fennel bulb, Carrot, Red onion, Garlic, Tempeh, Cooked buckwheat, Walnuts, Parsley, Olive oil, Curry powder, Garam masala, Salt, Chili flakes, Tahini, Ginger, Soy sauce, Lime juice, Maple syrup, Water

Notes

Sweet potato (1 medium, with skin), Beetroot (peeled), Fennel bulb (half a bulb), Carrot (1 carrot), Red onion (peeled), Garlic (diced small, pressed, for the sauce), Tempeh (plain, torn into pieces, tofu can be substituted), Cooked buckwheat (from the day before, or cook 100g raw buckwheat fresh and let it steam off well), Walnuts (roughly broken), Parsley (fresh, roughly chopped), Tahini (for the sauce), Ginger (small piece, grated, for the sauce), Soy sauce (for the sauce), Lime juice (for the sauce), Maple syrup (a splash, for the sauce), Water (2-3 tbsp, for the sauce, adjust to desired consistency)

Allergens

Soy, Tree nuts, Sesame, Gluten

Dietetics

Dietary regimen

Halal, Egg-Free, Vegetarian, Pescatarian

Calories

560 kcal

Macro nutrients

Protein: 24g, Carbohydrates: 62g, Fat: 26g, Fiber: 13g, Sugars: 14g

Nutritional Information

Minerals

Iron: 4.5mg, Magnesium: 110mg, Potassium: 1100mg, Sodium: 980mg, Calcium: 180mg

Vitamins

Vitamin A: 900µg, Vitamin C: 25mg, Vitamin K: 40µg, Folate: 110µg

Preparation

Time Information

Preparation

20 minutes

Cooking

30 minutes

Overall

50 minutes

Difficulty

Level

Medium (2/4)

Steps

11 steps

Equipments

Utensils

Baking sheet, Knife, Cutting board, Mixing bowl, Whisk, Bowl

Appliances

Oven

Type

Type

Type Of Dish

Main Course

Occasions

Everyday Dinner, Autumn Season, Weeknight Meal

Origin

Source

Platform

instagram

Original Creator

@andiverwuerzt

Origin

Cuisine

German

Geographic

Germany, Europe

Various

Aspect

Texture

Crunchy, Tender, Creamy, Crispy

Flavors

Savory, Umami, Earthy, Spiced, Tangy, Nutty, Sweet-savory

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

leftovers : 2-3 days (store in an airtight container,refrigerate), reheat : N/A (reheat in oven or pan until warmed through,add tahini sauce fresh)