Happy Sunday everyone! I’ve got another super easy meal for you to try out today. This is another one of those dishes that there are tons of variations on all over the internet because it is just so simple to toss together for a delicious and hearty bowl of goodness!
You should know by now I am always a fan of meals that use the fewest dishes possible. Doing dishes is just a necessary evil of the cooking process, but I’ll gladly take any shortcut to avoid doing any more than is absolutely necessary. To be fair I did boil the potatoes before sticking them on the pan with the rest of the veggies, but I have come to really like how they turn out with that method. I love my spuds, but not when they are underdone so boiling them a bit to start helps make sure they cook evenly with the rest of the vegetables.
The great thing about this type of meal is that it really is so easy to customize. You can put together whatever vegetables and protein you like. Spice it up a different way every time you make it and you’ll never be stuck eating the same meal twice. I was especially pleased with how this combination came out because it ended up being produce all from one farm that I like to frequent their stand at the local market. The only thing not from Straight From the Backyard Farm was the few tomatoes we got from our own backyard. Fresh, seasonal veggies just make for a most delicious meal!
Tater & Tempeh Sheet Pan Meal
- 1 pound red potatoes, washed & cut into bite-sized chunks
- 2 colorful bell peppers, cored & sliced
- 1 sweet onion, peeled & sliced
- 3 small tomatoes, chopped
- 1 (15-ounce) package tempeh, cubed
- 2 tablespoons Northwoods Seasoning (or seasoning blend of your choice)
- 1 bunch dark leafy greens, roughly chopped (I used tatsoi for a delicious new option)
Preheat your oven to 375 degrees Fahrenheit. Place your chopped potatoes into a pan and cover with cold water. Bring just to a boil, then cook for 5 minutes. Drain and toss the potatoes on a large parchment or silpat lined sheet pan.
While the potatoes cook, prepare the rest of your vegetables and tempeh. Add those to the sheet pan with the potatoes and sprinkle with your seasoning. Place in the oven and cook for about 45 minutes, or until the vegetables are cooked through. Stir a few times during the cooking to prevent sticking and to keep the potatoes moist.
When the vegetables are done cooking, remove the pan from the oven and stir in your leafy greens so they just start to wilt. Serve in a big bowl with a little bit of Worcestershire sauce (I use a vegan version) or a drizzle of hot sauce. Enjoy!
What are your favorite sheet pan meal combinations?
Originally shared by me on the @runningproject page here: https://steempeak.com/runningproject/@runningproject/running-nutrition-easy-tater-and-tempeh-sheet-pan-meal