Pumpkin, Yam, and Balsamic Maple Tempeh Salad



  • 1 block Tempeh (Maries)
  • ¼ cup balsamic vinegar
  • ¼ cup olive Oil (Dunford Grove)
  • 2 Tablespoons maple syrup
  • ½ pumpkin (Rosedale Orchard)
  • 1 ½ cup Yams – cut into approx. 2-3cm pieces (Oamaru Organics)
  • 2 Tablespoons olive oil
  • 1 Tablespoon Lively Lemon Pepper Spice Mix (Hammerhead Foods)
  • 2 cups finely sliced spinach (Ettrick Gardens)


  1. Place oil, vinegar, and maple syrup in a bowl. Whisk to combine.
  2. Slice tempeh into 1cm thick pieces.
  3. Place tempeh in the base of a container and pour over the marinade.
  4. Leave overnight or at least 3 hours.
  5. Once ready to eat, peel and de-seed the pumpkin and cut into 2-3cm chunks. Combine with the yams, 2 tablespoons olive oil, and spice mix.
  6. Place in a single layer on a lined baking dish and bake on 200 degrees c. for 45 minutes, or until roasted and browning.
  7. Once the vegetables have been cooking for 25 minutes, place the marinated tempeh on a lined baking tray and place in the oven. Bake for 20 minutes, turning halfway through.
  8. To assemble the salad, mix the roast vegetables and shredded spinach. Plate and top with the tempeh.
  9. Drizzle with the remaining marinade from the tempeh, or simply some olive oil.
  10. Taste and season as desired.
  11. Enjoy!


Recipe from Jamalia Edwards.


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