Sheet Pan Tempeh and Vegetables with Cinnamon Tahini Sauce

• 2 8 Ounce Blocks Tempeh, sliced into triangles
• 3 Large Carrots, peeled and sliced thickly on the bias
• 1 Large Sweet Potato (about 8 ounces), sliced into sticks
• 2 Medium Granny Smith Apples, peeled and sliced
• 2 Medium Leeks, sliced
• To Serve: fresh parsley, pumpkin seeds

Cinnamon Tahini Sauce/Marinade

• ⅓ Cup Tahini
• ¼ Cup Water
• 3 Tablespoons Maple Syrup
• 2 Teaspoons Apple Cider Vinegar
• 1 ½ Teaspoons Salt
• 1 Teaspoon Cinnamon
• ⅛ Teaspoon Nutmeg
• ⅛ Teaspoon Ground Ginger
• Pinch Cloves

1. Preheat oven to 400°F. Line a baking sheet with aluminum foil.
2. Make the sauce. In a medium bowl whisk all of the sauce ingredients together, until smooth.
3. Toss the tempeh with 1/4 cup of sauce and set aside to marinade. (You can do this while you prep the other vegetables.)
4. In a large bowl, toss the vegetables with 1/4 cup of sauce.
5. Place the marinated tempeh and vegetables onto the prepared baking sheet.
6. Bake for 30-35 minutes until the vegetables are beginning to brown. Refrigerate the remaining marinade while baking so it thickens to become a sauce.
7. Serve the tempeh and veggies with the remaining sauce (you can add another few tablespoons of tahini to thicken it more, if desired). Garnish with fresh parsley and pumpkin seeds. Enjoy!