OVEN-BAKED PUMPKIN WITH TEMPEH STICKS
Tempeh recommendation: Natural tempeh made from chickpeas
Autumn is pumpkin season—and the perfect opportunity to enjoy this colorful oven-baked dish! Crispy baked tempeh sticks and caramelized pumpkin are paired with fresh salad and a creamy dip. A real comfort food for chilly days—and also a great idea for a light, hearty dish around Halloween.
2 servings
35 min
Ingredients
- 200 g plain chickpea tempeh
- ½ Hokkaido pumpkin (or butternut squash), cut into wedges
- 2 handfuls mixed leaf salad
- 4 radishes, sliced
- 1 tbsp sesame seeds (for sprinkling)
- 2 tbsp oil (for pumpkin & tempeh)
- 1 tsp maple syrup or honey
- Salt & pepper
For the dip:
- 3 tbsp yogurt or quark (or plant-based alternative)
- 1 tbsp peanut butter or tahini
- 1 tsp lemon juice
- Salt, pepper
- 1 pinch paprika powder
Preparation
- Preheat the oven to 200°C (fan oven). Mix the pumpkin slices and tempeh (cut into sticks) with oil, maple syrup, salt, and pepper.
- Place everything on a baking sheet, leaving space between the pieces, and roast for approx. 25 minutes until golden brown.
- Sprinkle with sesame seeds and roast briefly at the end.
- For the dip, mix all the ingredients in a small bowl until creamy and season to taste.
- Arrange the salad and radishes on two plates. Place the pumpkin and tempeh sticks on top and serve with the dip.
Order the right tempeh for you straight away
Rich in protein and nutrients
Natural ingredients without additives
Regionally grown and handmade
