Roasted Potato & Tempeh Bowl

Roasted Potato & Tempeh Bowl with garlicky tahini yogurt, and herb marinated bean salad. It’s a simple, yet delicious and filling recipe, that works as a quick weeknight dinner or work lunch. It’s one of those vegan meals where every layer brings something different and fun: crispy, spiced potatoes, smoky tempeh bits, fresh and tangy bean-cucumber salad, and a creamy garlic sauce.

It’s a bit random, but I’m an absolute sucker for layered salads and bowls. Give me a creamy yogurt, hummus or tofu mash as a base, top it with roasted and or veggies, beans, nuts and seeds, add some extra protein, and I’m a happy girl. If you follow me on TikTok and watch my what I eat in a week series, you must have seen these kinda meals have been my staples every week. I don’t know, I just really enjoy a creamy base under my salads.

This Roasted Potato & Tempeh Bowl is one of these deliciously layered salads as well. Creamy garlic-tahini yogurt, spiced roasted potatoes, marinated white bean, dill and cucumber salad, with some smokey tempeh bits on top. So so so good!

And despite having quite some components and layers here, this recipe is still very simple and also totally customizable. You can give or take whatever ingredients you feel like, and play around with the recipe however you feel like. It’s a great way to use up veggies and other bits and pieces you have in the fridge, too.

Roasted Potato & Tempeh Bowl is…

• vegan and completely plant-based
• easy to make
• filling and satisfying
• packed with plant-based protein
• creamy, crispy, and fresh
• full of different flavors and textures
• great for meal prep
• perfect for quick weeknight dinners
• delicious warm or cold
• easy to customize

How to make Roasted Potato & Tempeh Bowl

Start by cutting your potatoes into bite sized pieces. Place them on a baking tray, drizzle with olive oil, and sprinkle with garlic powder, thyme, paprika, chili powder, salt and pepper. Toss everything together until potatoes are evenly coated, then spread them out in a single layer.

Next, chop tempeh into small pieces. Add to a bowl with olive oil, soy sauce, mushroom sauce, maple syrup, smoked paprika, salt and pepper. Mix well so all the pieces are coated in the marinade.

Bake the potatoes at 360°F / 180°C for 10 minutes. Push them to one side of the tray, add tempeh pieces, and bake everything for another 20 minutes, or until the potatoes are golden and crispy and the tempeh is nicely browned.

While everything is roasting, prepare the tahini yogurt. Add vegan yogurt, tahini, minced garlic, salt and pepper to a bowl and whisk until smooth and creamy. Taste and adjust the seasoning if needed.

For the bean salad, chop cucumber and fresh dill, and add them to a bowl with drained white beans, olive oil, lemon juice, salt and pepper. Mix gently to combine.

To assemble the bowls, spread garlic-tahini yogurt across the bottom of each serving bowl or plate. Top with roasted potatoes, marinated bean salad, and smoky tempeh. Serve immediately, or let everything cool and enjoy it later.

How to serve Roasted Potato & Tempeh Bowl

I mainly make this as a quick weeknight dinner. It’s filling, easy to put together, and has everything I want in a meal. It’s also great for lunch the next day, since the potatoes, tempeh, and bean salad are still delicious when they’re no longer warm. You can prepare all the components ahead of time and assemble everything whenever you’re ready to eat.

You can also serve it as an appetizer or sharing dish. Spread the garlicky tahini yogurt over a large plate, pile the potatoes, beans, and tempeh on top, and let everyone dig in. Some extra slices of fresh, crusty bread for scooping up the yogurt and all those delicious juices are always a good idea!

And if you’re not really into having salads as a main dish, this works just as well as a side for grilled veggies, vegan sausages, or other grilled goodies.

Customize it the way you like it!

• You can adjust any layers of this bowl to your liking!

• Add extra flavors like lemon juice, chili flakes or green pesto to your yogurt. You can also use blended silken tofu, hummus or a cashew cream instead of yogurt here

• Spice the potatoes however you like, or even use sweet potatoes, if you prefer. If you are in a hurry, store-bought frozen fries or wedges work well too

• Choose lentils, chickpeas or kidney beans for your salad, instead of white beans. Add chopped tomatoes, red onion, spinach, artichoke or olives if you like. Also feel free to swap the dill for basil or parsley here

• If you don’t like tempeh, tofu or store-bought vegan chicken works here well too

More delicious vegan bowls and salads to try:

• Vegan Kale Caesar Salad
• Brown Rice Bowl w/ Chickpeas, Spinach & Sweet Potato
• Vegan Banh Mi Salad w/ Marinated Tofu
• Winter Buddha Bowl
• Green Spelt Salad w/ Roasted Pumpkin
• Crispy Rice Salad w/ Edamame & Cucumber
• Roasted Potato Bowl w/ Almond Dressing
• Vegan Poke Bowl with Marinated Tofu
• Rice Noodle Salad w/ Spicy Peanut Sauce
• Vegan Salad Niçoise
• Roasted Carrot Salad w/ Tahini Yogurt
• Soba Noodle Bowl w/ Crispy Tofu

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