Gluten Free Main Dish Recipe Vegan

Maple Tempeh & Fall Vegetable Bowl

It’s been a whole week!

Sorry for the little delay in posts. My boyfriend, Patrick, and I went camping along Lake Superior for a few days. We spent that time off the grid (mostly), and it was really nice to connect with just each other and nature. Cheesy, I know.

The North Shore is one of my absolute favorite places. It has the most beautiful views, exhilarating hikes, and the stunning Lake Superior, of course. My favorite town is Grand Marais. It has my absolute favorite restaurant, the Angry Trout. This restaurant is world-famous. It also has the best salad of all time, the Maple Chicken Salad. Alas, I’m vegan, so I can’t enjoy that anymore. But it did get me feeling very nostalgic and made me long for something maple flavored.

maple tempeh and fall veg bowl

So I came up with this delicious Maple Tempeh & Fall Vegetable Bowl. The bowl is full of warm, roasted autumn vegetables, like sweet potatoes and squash. The veggies are coated in cinnamon, so they taste especially comforting. Apple adds a nice sweetness to the mix as well.

maple tempeh and fall veg bowl

And now for the maple! The tempeh marinade creates a crunchy and sweet caramelized taste and texture. The tempeh is sweet, but still balanced with soy sauce and garlic. And there’s more! A maple tahini sauce finishes off the dish for some creaminess and added maple flavor.

I served the veggies and tempeh over quinoa. But this dish is very versatile! You could serve over rice, mashed potatoes, or polenta. You could even make some kind of wrap or sandwich for something a little more unique. Whichever way you decide to serve this dish, I know you’re going to love it!

Maple Tempeh & Fall Vegetable Bowl

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 4


Maple Tempeh

  • 8 oz tempeh
  • 2 tbsp maple syrup
  • 2 tbsp liquid aminos / tamari
  • 1/2 tsp garlic powder
  • 1/4 tsp cracked black pepper

Roasted Vegetables

  • 2 cups each: butternut squash, sweet potato, and brussel sprouts
  • 1 cup apple, chopped
  • 1 tbsp cinnamon
  • salt to taste
  • 1/2 cup pepitas

Maple Tahini Sauce

  • 1/4 cup tahini
  • 2 tbsp maple syrup
  • 1 tbsp liquid aminos / tamari
  • 1/2 tsp garlic powder
  • 1-2 tbsp water, to thin the sauce out


  • 1 1/2 cups quinoa, rinsed
  • 3 cups vegetable broth


  1. Slice the tempeh into thin strips. Add the marinade ingredients to a shallow container. Add the tempeh and stir so it is coated. Let it marinate in the fridge for at least an hour.

  2. Meanwhile, preheat the oven to 400 degrees Fahrenheit. Chop the veggies and apples. Add veggies, salt, and cinnamon to a bowl and stir so the veggies and apples are coated.

  3. Add the veggies to a silicon mat lined baking sheet. Bake for about 30 minutes (or until veggies are fork tender), stirring halfway through. 

  4. Meanwhile, prepare the quinoa and make the sauce. Cook the quinoa according to package instructions. Add all the sauce ingredients to a bowl and whisk until well combined. 

  5. While the quinoa is cooking, heat a pan over medium heat. Add the tempeh and pour the remaining marinade on top. Let the tempeh brown until most of the liquid evaporates. Flip to brown on the other side for about 5 minutes. 

  6. When the veggies are done, add the pepitas to the baking sheet. Allow the pepitas to toast with the veggies for 5 more minutes. 

  7. Assemble the bowl. Add the quinoa, veggies, and tempeh to a bowl. Drizzle the maple tahini sauce on top. Enjoy! Leftovers will keep in the fridge for one week.

Let me know what you think of this fall maple-inspired dish! And tell me your favorite fall dishes too. I’m always looking for delicious inspiration!


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