Sweet Potato and Tempeh Hash

Sweet Potato and Tempeh Hash

Print Recipe
Servings: 4
Course: Main Course
Ingredients Method Notes

Ingredients
  

  • 2 medium or large sweet potatoes
  • 2 tablespoons butter or coconut oil
  • 1 onion - brown diced
  • 225 g tempeh cut into cubes (about 2 to 3 cm thick)
  • 1 tablespoon tamari
  • 1 teaspoon turmeric
  • 1 teaspoon paprika, smoked or to taste
  • 2 teaspoons Dijon mustard
  • 1/4 cup vegetable stock or as needed
  • 2 cups kale or silverbeet chopped and tightly packed
  • 1 pinch red pepper flakes

Method
 

  1. Preheat the oven to 200° C.
  2. Pierce the potatoes a few times with a fork and place on a baking sheet. Bake for 35 to 45 minutes, or until tender but not mushy.
  3. Let cool for fifteen minutes, before chopping into 1/2-inch cubes.
  4. Heat the olive oil in a large skillet over medium high heat. Add the onion and sauté for 5 to 8 minutes, or until the onion is just turning golden.
  5. Add the tempeh cubes and sauté them until they're golden brown (about 7 or 8 minutes).
  6. Add the cooked sweet potato, tamari, turmeric, smoked paprika, mustard, and a quarter cup of broth.
  7. Use a spoon to mash up the potatoes and mix all of the ingredients together.
  8. Add the greens, and allow them to wilt.
  9. Add the red pepper flakes, and season to taste.
  10. Serve.

Notes

If you prefer, you can also peel and steam the sweet potatoes, or use any leftover sweet potatoes you have.

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