Sweet Potato and Tempeh Hash

Sweet Potato and Tempeh Hash
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Favourites
Add to Shopping List
This recipe is in your Shopping List
Add to Shopping List
Add to Meal Plan:
This recipe has been added to your Meal Plan
Add to Meal Plan
Print Recipe
Print Recipe
Servings
4
Servings
4
Sweet Potato and Tempeh Hash
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Favourites
Add to Shopping List
This recipe is in your Shopping List
Add to Shopping List
Add to Meal Plan:
This recipe has been added to your Meal Plan
Add to Meal Plan
Print Recipe
Print Recipe
Servings
4
Servings
4
Ingredients
Servings: Units:
Instructions
  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.
Recipe Notes

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

Nutrition Information
There is no Nutrition Label for this recipe yet.
Share this Recipe
Close Menu
×
×

Cart