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Bowl of rice with chickpeas and crumbled tempeh covered in an herby yogurt sauce.

Roasted Chickpea Tempeh Bowls with Herby Yogurt Sauce

  • Author: Catherine Perez
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 3 servings 1x
  • Category: Main Dish
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan


Simple Roasted Chickpea Tempeh bowls that can also be served as a wrap with an herby lemon yogurt sauce. An easy to make vegan sheet pan dinner ready in 30 minutes.


  • 1, 15 oz can chickpeas, rinsed and drained
  • 1, 8 oz (227g) package of tempeh
  • 2 cups cauliflower florets, cut into 1 inch pieces
  • 12 tbsp avocado oil
  • 1 tsp onion powder, divided
  • 1 tsp garlic powder, divided
  • 1 tsp smoked paprika, divided
  • 1/2 tsp dry thyme, divided
  • 1/2 tsp red pepper flakes, optional
  • 1 lemon, juice and zest
  • 1/2 cup unsweetened Greek-style Plant Based Yogurt
  • 2 cloves garlic, crushed
  • 1/4 cup cilantro
  • 3 tbsp dill or parsley
  • 1 tsp Dijon mustard
  • Salt & Pepper to taste

For Serving

  • Favorite wrap or whole grain of choice
  • Hummus, optional
  • Lettuce, optional
  • Za’atar


  1. Preheat oven to 375F. Place the drained chickpeas in a clean kitchen towel and pat to remove as much moisture as possible. If any chickpea skins fall off, just remove from the chickpeas, no need to peel all of them.
  2. Add the chickpeas to one side of a parchment lined baking tray. Break off and crumble the tempeh block into small pieces to place on the other side of the tray. Add a 1/2 tsp each smoked paprika, onion powder and garlic powder along with 1/4 tsp each dry thyme and red pepper flakes, and a generous pinch of salt and pepper. Drizzle the chickpeas and tempeh with oil and toss to coat in the oil and seasoning mixture.
  3. To a separate lined sheet pan add the cauliflower florets. Drizzle with the remaining oil and seasonings and toss to evenly coat, making sure to place the cauliflower pieces cut side down on the tray and arrange in a single layer.
  4. Place both trays in the oven and allow to bake for 25-30 minutes, flipping half way. Cook the tempeh and vegetables until the tempeh starts to become golden and crisp and the cauliflower has browned around the edges.
  5. While the trays roast, make the sauce by blending together the yogurt, herbs, garlic, mustard, lemon zest, juice of half a lemon and a generous pinch of salt and pepper. Adjust seasonings to taste and set aside.
  6. Remove the baking trays from the oven and squeeze the remaining lemon juice over top both trays then toss to coat.
  7. Now assemble. Top your wrap with some hummus, then the greens, cauliflower, chickpeas and tempeh grounds. Drizzle with the yogurt sauce and top with a pinch of za’atar or extra fresh herbs as desired.


Dry your chickpeas well before roasting. Pat the chickpeas dry with paper towels or a clean kitchen towel after rinsing them. Removing excess moisture will help them roast up better in the oven.

Keep your ingredients in a single layer on the sheet pan. Avoid overcrowding your pans when roasting to prevent your proteins and vegetables from steaming instead of browning and crisping.

Place your cauliflower pieces cut side down on the pan. The more surface your vegetables touch while roasting, the more caramelized they will get when roasting.

Adjust seasonings. Feel free to add more or less of any spices and herbs that you enjoy to taste.

To store, allow the roasted chickpeas, tempeh and cauliflower come to room temperature. Place in an airtight container and place in the fridge for up to 5 days. The sauce should be stored in a separate container in the fridge for up to 5 days as well. 

Keywords: chickpea tempeh, chickpea tempeh bowls, roasted chickpea tempeh bowls, chickpea tempeh wraps