Pesto Tempeh Traybake with Sweet Potato and Courgette

Pesto Tempeh Traybake with Sweet Potato and Courgette

This Sweet Potato, Courgette & Tempeh Traybake is packed with protein thanks to the tempeh. Research has found that certain plant compounds such as isoflavones in tempeh may act as antioxidants – these reduce the build-up of free radicals, which are harmful compounds that can contribute to chronic disease.

Eating fibre-rich foods like carrots, courgette and peppers can support the optimal function of the digestive system by preventing constipation, while encouraging a healthy balance of bacteria within the gut microbiome.

Increasing your fibre intake may also have a protective effect against digestive diseases from colorectal cancer to inflammatory bowel disease (IBD). The variety of vegetables in this dish also helps stack up the number of plant points, and research shows that a more diverse gut microbiome tends to be a healthier one!

If you like this Pesto Tempeh Traybake with Sweet Potato and Courgette, I think you’ll LOVE my other Tempeh Recipes –  Sticky Peanut Butter Tempeh Stir-Fry with Mushrooms and Pepper and Sweet Potato Mac & Cheese with Grated Tempeh.

Don’t forget to also check out my blogs on 5 Reasons Tempeh Is Great For Gut Health and 5 Reasons Tempeh Is A Good Source Of Protein (For All, Not Just For Vegans.)

 P.S. Let me know if you make this by tagging me in a photo on Instagram @elibrechernutrition – I LOVE seeing all your recreations! 📷

Pesto Tempeh Traybake with Sweet Potato and Courgette Recipe 


  •       200g organic tempeh, cut into thick slices
  •       2 medium carrots, roughly chopped
  •       1 cup (125g) chestnut mushrooms, roughly chopped
  •       6 spring onions, roughly chopped
  •       1 large sweet potato, sliced into rounds
  •       1 medium courgette, sliced
  •       5 garlic cloves, peeled
  •       2 tsp olive oil
  •       1 tsp dried rosemary
  •       ½ lemon, juiced
  •       4 tbsp pesto mixed with 2 tbsp olive oil



  1. Pre-heat the oven to 180 C. In a bowl, mix together the pesto, 2 tbsp olive oil and 2 tbsp water. Add the tempeh to the bowl and mix until fully coated. Set aside for 20 mins to marinate.
  2. Spread the sweet potato, carrot, courgette and mushrooms onto a large baking tray. Drizzle with oil and rosemary and bake for 10 mins.
  3. Add the garlic cloves, spring onions and tempeh along with any remaining pesto to the vegetables, and bake for a further 15 mins.
  4. Remove from the oven and allow to cool slightly, then squeeze over the lemon juice and serve.

📸 If you make this recipe, don’t forget to tag me on Instagram @elibrechernutrition – I LOVE seeing all your creations! 📷


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