NUTRITION

SERVINGS

INGREDIENTS

0.75 cup sweet potato

2 oz tempeh

0.25 cup black beans

0.75 cup non-fat Greek yogurt

1 tbsp hemp seeds

0.13 whole avocado

0.25 cup red bell pepper

0.25 cup red onion

0.25 tsp avocado oil

0.25 tsp sea salt

0.25 tsp smoked paprika

0.25 tsp garlic powder

1 tsp lime juice

PREPARATION

• 1

  Peel and cube the sweet potato into small, uniform pieces to ensure even cooking.

• 2

  Heat the avocado oil in a large non-stick skillet over medium-high heat.

• 3

  Add the sweet potato cubes to the skillet and cook for 8-10 minutes, stirring occasionally, until they are tender and golden brown.

• 4

  Crumble the tempeh into the pan and add the diced red onion and bell pepper, sautéing for another 5 minutes until the vegetables soften.

• 5

  Stir in the rinsed black beans, sea salt, smoked paprika, and garlic powder, cooking until the mixture is fragrant and heated through.

• 6

  In a small bowl, whisk together the non-fat Greek yogurt and lime juice until smooth and creamy.

• 7

  Transfer the hash to a serving bowl and top with the sliced avocado, hemp seeds, and a generous dollop of the lime-yogurt sauce.