Crispy Sweet Potato Hash with Smoky Tempeh Crumbles

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Sweet Potato Hash with Smoky Tempeh Crumbles

YOUR SOLIN GENERATED RECIPE

Crispy Sweet Potato Hash with Smoky Tempeh Crumbles

Savor this vibrant dish featuring crispy roasted sweet potato cubes tossed with smoky, pan-fried tempeh crumbles, accented by caramelized onions, red bell pepper, and fresh spinach. Lightly bound with fluffy egg whites and a hint of olive oil, this hash delivers a satisfying crunch and a burst of savory flavors perfect for any meal of the day.

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NUTRITION

506kcal
Protein
39.7g
Fat
16.7g
Carbs
45.7g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (~114g)

150 grams Tempeh

2 large Egg Whites (~66g total)

1/2 medium Red Bell Pepper (~75g)

1/2 small Onion (~40g)

1 teaspoon Olive Oil

1 cup raw Spinach (~30g)

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C). Peel and dice the sweet potato into 1/2-inch cubes.

  • 2

    Toss the sweet potato cubes with a drizzle of olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 20-25 minutes until tender and crispy on the edges.

  • 3

    While the potatoes roast, crumble the tempeh into small pieces. In a non-stick skillet over medium heat, add a splash of olive oil and sauté the tempeh with a pinch of smoked paprika, salt, and pepper until it turns golden and slightly crispy, about 5-7 minutes.

  • 4

    Dice the red bell pepper and onion, then add them to the skillet with tempeh. Cook for an additional 3-4 minutes until the vegetables are softened.

  • 5

    In a separate pan, lightly scramble the egg whites until just set. Stir in the spinach at the last moment so it wilts slightly.

  • 6

    Once the sweet potatoes are done, gently fold them into the tempeh and vegetable mixture. Finally, stir in the scrambled egg whites and spinach. Adjust seasoning to taste.

  • 7

    Serve warm and enjoy your hearty, protein-packed hash!

Crispy Sweet Potato Hash with Smoky Tempeh Crumbles

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Sweet Potato Hash with Smoky Tempeh Crumbles

YOUR SOLIN GENERATED RECIPE

Crispy Sweet Potato Hash with Smoky Tempeh Crumbles

Savor this vibrant dish featuring crispy roasted sweet potato cubes tossed with smoky, pan-fried tempeh crumbles, accented by caramelized onions, red bell pepper, and fresh spinach. Lightly bound with fluffy egg whites and a hint of olive oil, this hash delivers a satisfying crunch and a burst of savory flavors perfect for any meal of the day.

NUTRITION

506kcal
Protein
39.7g
Fat
16.7g
Carbs
45.7g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (~114g)

150 grams Tempeh

2 large Egg Whites (~66g total)

1/2 medium Red Bell Pepper (~75g)

1/2 small Onion (~40g)

1 teaspoon Olive Oil

1 cup raw Spinach (~30g)

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C). Peel and dice the sweet potato into 1/2-inch cubes.

  • 2

    Toss the sweet potato cubes with a drizzle of olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 20-25 minutes until tender and crispy on the edges.

  • 3

    While the potatoes roast, crumble the tempeh into small pieces. In a non-stick skillet over medium heat, add a splash of olive oil and sauté the tempeh with a pinch of smoked paprika, salt, and pepper until it turns golden and slightly crispy, about 5-7 minutes.

  • 4

    Dice the red bell pepper and onion, then add them to the skillet with tempeh. Cook for an additional 3-4 minutes until the vegetables are softened.

  • 5

    In a separate pan, lightly scramble the egg whites until just set. Stir in the spinach at the last moment so it wilts slightly.

  • 6

    Once the sweet potatoes are done, gently fold them into the tempeh and vegetable mixture. Finally, stir in the scrambled egg whites and spinach. Adjust seasoning to taste.

  • 7

    Serve warm and enjoy your hearty, protein-packed hash!