🌮 Mexican · Main · Easy difficulty · Vegan
Anti-Inflammatory Mexican Tempeh Sheet-Pan Roast with Vegetables
An anti-inflammatory sheet-pan roast with vegetables with tempeh, cumin, smoked paprika and chilli, Mexican flavours and no gluten.
- Prep time
- 10 min
- Cook time
- 30 min
- Total time
- 40 min
- Servings
- 4
- Calories
- 492 kcal
- Protein
- 21 g
- Carbs
- 30 g
- Fat
- 32 g
- Course
- Main
About this Mexican baked dish
Anti-Inflammatory Mexican Tempeh Sheet-Pan Roast with Vegetables is a Mexican main built around tempeh (certified gluten-free). It takes about 40 min from start to finish, 10 minutes of prep and 30 minutes of cooking, and serves 4.
Cooking method: baked dish. Difficulty is rated easy. Vegan, and marked gluten-free in our data.
Good for: anti-inflammatory, meal prep, one-pot wonders.
Ingredients
Quantities are for 4 servings. Change the servings in the app to rescale them automatically.
- 300 g tempeh (certified gluten-free), cubed
- 2 cups broccoli florets
- 1 cup bell pepper, chopped
- 1 red onion, cut into wedges
- Seasoning: cumin, smoked paprika and chilli
- Sauce: 2 tbsp lime juice and 2 tbsp olive oil
- 2 tbsp olive oil
- Salt and black pepper, to taste
Method
Step 1. Heat the oven to 220°C (200°C fan).
- Heat
- Oven to temperature (about 10-15 minutes)
- Look for
- The oil shimmers and flows like water; a drop of water sizzles instantly.
- Why it matters
- Food added to a properly hot pan sears and browns instead of steaming and sticking.
- Avoid
- Adding food to a cold pan: it sticks, turns grey and soaks up oil.
Step 2. Toss the tempeh with cumin, smoked paprika and chilli and 2 tbsp lime juice.
- Heat
- Off, no heat
- Look for
- Everything is evenly coated or just combined, with no dry pockets.
- Why it matters
- Mixing spreads salt, fat and flavour through the food so every bite tastes the same.
- Avoid
- Overmixing batters and doughs makes them tough; stop once just combined.
Step 3. Spread on a lined sheet pan with the vegetables, leaving space between pieces.
- Heat
- Keep the heat steady
- Look for
- The new ingredient is coated and the mixture returns to a gentle bubble.
- Why it matters
- Adding things in order lets each ingredient cook for just the right time.
- Avoid
- Dumping everything in at once: delicate items turn mushy before tougher ones are done.
Step 4. Roast for 32 minutes, turning halfway, until golden and cooked through.
- Heat
- Oven at the stated temperature (check with a thermometer if you can)
- Look for
- Bubbling edges, a golden top and a rich baked smell.
- Why it matters
- Gentle, steady heat softens tough fibres and lets flavours blend without drying things out.
- Avoid
- Opening the oven door repeatedly drops the temperature. Cover loosely with foil if the top browns too fast.
Step 5. Rest for 5 minutes.
- Heat
- Off, let it sit
- Look for
- Steam slows, juices settle and the dish firms up slightly.
- Why it matters
- Resting lets juices redistribute and flavours settle, and the food is easier to slice and eat.
- Avoid
- Skipping the rest: juices run out and the dish falls apart.
Step 6. Scatter with coriander and lime wedges and serve from the pan.
- Heat
- Keep the heat steady
- Look for
- The new ingredient is coated and the mixture returns to a gentle bubble.
- Why it matters
- Adding things in order lets each ingredient cook for just the right time.
- Avoid
- Dumping everything in at once: delicate items turn mushy before tougher ones are done.
Chef's tip
Add black pepper with turmeric - it boosts absorption.
Equipment you will need
- Oven
- Baking dish
- Mixing bowl
Nutrition per serving
Estimated per serving: 492 kcal, 21 g protein, 30 g carbohydrate and 32 g fat. Roughly 17% of the energy comes from protein, 24% from carbohydrate and 59% from fat, using standard energy values.
Nutrition values are estimates from typical ingredient profiles. They are not medical data, and brands and portions vary. Consult a doctor or registered dietitian about your diet.
When to cook Anti-Inflammatory Mexican Tempeh Sheet-Pan Roast with Vegetables
Substitutions and variations
- Cover with foil for the first half of baking to stop the top browning too fast.
- Use Greek yogurt in place of cream for a lighter topping; stir it in off the heat to avoid curdling.
- Check doneness with a skewer or thermometer rather than relying on time alone.
Frequently asked questions about Anti-Inflammatory Mexican Tempeh Sheet-Pan Roast with Vegetables
How long does Anti-Inflammatory Mexican Tempeh Sheet-Pan Roast with Vegetables take to make?
It takes about 40 min in total: 10 minutes of prep and 30 minutes of cooking. Times are estimates and depend on your stove, pan and how small you cut the ingredients.
How many calories are in one serving?
Each serving has about 492 kcal, with 21 g protein, 30 g carbohydrate and 32 g fat. These are estimates for the recipe's 4 servings.
Is Anti-Inflammatory Mexican Tempeh Sheet-Pan Roast with Vegetables gluten-free?
It is marked gluten-free in our data. Still check labels on stock, sauces and spice blends, which can contain gluten.
Is it suitable for vegetarians or vegans?
Yes, it is vegan. Check labels on stock and curry pastes, which can contain animal products.
How difficult is it to cook?
It is an easy recipe with simple steps and minimal timing pressure, so it suits beginners.
Can I make Anti-Inflammatory Mexican Tempeh Sheet-Pan Roast with Vegetables ahead or freeze it?
Store leftovers in airtight containers in the fridge for 3-4 days. Most baked and saucy dishes freeze well for up to 3 months, but avoid freezing crisp items and salads.
How many servings does it make?
This recipe makes 4 servings. To change the amount, scale each ingredient in proportion. The interactive app's servings control does this automatically.