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Air Fryer Maple-Balsamic Tempeh with Roasted Sweet Potato and Brussels Sprouts
Discover this air fryer maple-balsamic tempeh recipe with nutrient-rich sweet potatoes and Brussels sprouts. Perfect for clean eating and plant-based diets!
Elevate your plant-based meal game with this innovative air fryer recipe featuring maple-balsamic tempeh paired with roasted sweet potatoes and Brussels sprouts. This dish is an explosion of flavors, offering a perfect balance between the earthy richness of tempeh and the sweet-tangy glaze that makes it truly irresistible. Packed with fiber, protein, and essential vitamins, this dish is not only delicious but also a powerhouse of nutrition.
The air fryer serves as the perfect cooking method to preserve the nutrients of these wholesome ingredients while creating a delightful texture. Tempeh, a fermented soy product, is renowned for its high protein content and gut-friendly benefits. Combined with the natural sweetness of sweet potatoes and the crispiness of Brussels sprouts, this dish provides a satisfying and nutritious meal that's perfect for anyone looking to enjoy clean eating without sacrificing flavor.
Recipe Overview
🥗 Vegetarian
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Servings
4
Calories
400 kcal
per serving
Cuisine
Mediterranean
Discover this air fryer maple-balsamic tempeh recipe with nutrient-rich sweet potatoes and Brussels sprouts. Perfect for clean eating and plant-based diets!
Ingredients
- • tempeh: 8 oz, sliced into 1/2-inch strips
- • sweet potatoes: 2 medium, peeled and cubed
- • Brussels sprouts: 1 lb, halved
- • olive oil: 2 tablespoons
- • maple syrup: 2 tablespoons
- • balsamic vinegar: 3 tablespoons
- • garlic powder: 1 teaspoon
- • smoked paprika: 1 teaspoon
- • sea salt: 1/2 teaspoon
- • black pepper: 1/2 teaspoon
Instructions
- 1 Preheat your air fryer to 375°F (190°C). This ensures that the ingredients cook evenly and develop a crispy texture.
- 2 In a large bowl, toss the sweet potato cubes and halved Brussels sprouts with 1 tablespoon of olive oil, half of the garlic powder, smoked paprika, sea salt, and black pepper until evenly coated.
- 3 Arrange the seasoned sweet potatoes and Brussels sprouts in a single layer in the air fryer basket. Cook for 15 minutes, shaking the basket halfway through to ensure even cooking.
- 4 While the vegetables are cooking, mix the maple syrup, balsamic vinegar, remaining garlic powder, and a pinch of salt in a small bowl. Coat the tempeh slices with this glaze.
- 5 After 15 minutes, add the glazed tempeh slices to the air fryer basket with the partially cooked vegetables. Cook for an additional 5 minutes until the tempeh is golden and caramelized.
- 6 Once cooked, remove the tempeh and vegetables from the air fryer. Let them cool slightly before serving to allow the flavors to meld together.
Serving Suggestions
- • Serve this vibrant dish alongside a fresh green salad topped with avocado slices for added creaminess. Consider garnishing with a sprinkle of sesame seeds or chopped fresh parsley to enhance the visual appeal and add extra nutrients. Pair this meal with a refreshing glass of iced green tea or a light sparkling water with a splash of lemon for a perfect balance. For a heartier meal, you might add a side of quinoa or brown rice. The grains will soak up the delicious glaze, further complementing the earthy and sweet flavors of the tempeh and vegetables.
Storage Tips
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply place the tempeh and vegetables back in the air fryer at 350°F (175°C) for 5-7 minutes until warmed through and crispy again. This method helps retain the texture and flavor of the dish. Avoid microwaving as it might make the tempeh soggy and lose its crispiness.
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