NUTRITION

SERVINGS

INGREDIENTS

5 oz tempeh

0.25 cup sweet potato

1 large eggs

0.5 tsp extra virgin olive oil

0.5 cup red bell pepper

0.25 cup red onion

1 cup kale

1 tbsp coconut aminos

0.25 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp nutritional yeast

PREPARATION

• 1

  Steam the diced sweet potatoes for 5 minutes until they are slightly tender but still firm.

• 2

  Crumble the tempeh into small, bite-sized pieces using your hands or a knife.

• 3

  Heat the extra virgin olive oil in a large non-stick skillet over medium-high heat.

• 4

  Add the steamed sweet potatoes, crumbled tempeh, diced onions, and bell peppers to the skillet.

• 5

  Season the mixture evenly with the smoked paprika, sea salt, and black pepper.

• 6

  Sauté for 8 to 10 minutes, stirring occasionally, until the tempeh is browned and the sweet potatoes are caramelized.

• 7

  Toss in the chopped kale and drizzle with coconut aminos, cooking for another 2 minutes until the kale is wilted.

• 8

  Sprinkle the nutritional yeast over the hash and transfer the mixture to a serving plate.

• 9

  In the same skillet, crack the eggs and fry them until the whites are set but the yolks remain runny.

• 10

  Carefully place the fried eggs on top of the hash and serve the dish immediately while hot.