NUTRITION

SERVINGS

INGREDIENTS

0.5 cup sweet potato

4 oz tempeh

0.5 cup red bell pepper

0.5 cup red onion

0.5 tsp olive oil

2 tbsp nutritional yeast

0.5 tsp smoked paprika

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup Greek yogurt

1 tsp lemon juice

1 tsp fresh chives

PREPARATION

• 1

  Preheat your oven to 400°F and line a large sheet pan with parchment paper for easy cleanup.

• 2

  In a large mixing bowl, combine the cubed sweet potatoes, crumbled tempeh, diced bell peppers, and diced red onion.

• 3

  Drizzle with olive oil and sprinkle with nutritional yeast, smoked paprika, garlic powder, sea salt, and black pepper, tossing well to coat every piece.

• 4

  Spread the hash mixture in a single, even layer onto the prepared sheet pan to ensure the vegetables roast rather than steam.

• 5

  Bake for 25-30 minutes, tossing the ingredients halfway through, until the sweet potatoes are fork-tender and the tempeh crumbles are golden brown.

• 6

  While the hash roasts, whisk together the Greek yogurt, lemon juice, and chopped chives in a small bowl until smooth.

• 7

  Remove the pan from the oven and divide the hash into meal prep containers, serving each portion with a generous dollop or drizzle of the herb yogurt sauce.