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Summer Tempeh Roast

Colourful, nutritious, easy to make... Our Summer Tempeh Roast ticks a lot of boxes. Our flavour-packed Roast Tempeh Bites will provide you with plenty of protein, and the veggies add a lot of colour and fibre to the dish.

Recipe by Better Nature

1 h


  • Roast Tempeh Bites
  • 3 tbsp oil of your choice
  • 1 red pepper, sliced into chunks
  • 1 yellow pepper, sliced into chunks
  • 1 courgette, sliced into chunks
  • 1 sweet potato, sliced into chunks
  • 1/2 red onion, sliced into chunks
  • 1 tsp of salt
  • 1 tsp of pepper
  • 40g fresh basil
  • 1 tbsp extra virgin olive oil
  • 50g cashews
  • 30g nutritional yeast


  1. Preheat the oven to 180°C.
  2. Place the sweet potato in a baking tray and drizzle with 1 tbsp of oil and 1/2 tsp each of salt and pepper.
  3. Place in the oven and bake for 20 minutes.
  4. Remove the tray from the oven and add in the yellow pepper, red pepper, courgette and red onion.
  5. Drizzle an extra tbsp of oil and place it back in the oven for another 20 minutes until the sweet potato is soft and all the vegetables are slightly browned.
  6. Heat the remaining 1tsp of oil in a large pan over medium-high heat.
  7. Add the Roast Tempeh Bites and cook for 5 minutes on either side until browned.
  8. Blend the basil, olive oil, cashews, nutritional yeast and remaining 1/2 tsp of salt and pepper until they form a smooth pesto.
  9. Plate up the veggies and tempeh bites and drizzle with the pesto.
Roast Tempeh Bites
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Roast Tempeh Bites
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