Name: Tempeh and sweet potato hash
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz tempeh, cubed; 1 1/4 medium sweet potatoes, peeled and diced into 1/2-inch cubes; 1.5 oz kale, stems removed and leaves chopped; 1 1/2 tsp avocado oil; 1 tsp maple syrup; 1/4 tsp salt; 1/4 tsp black pepper; 1/2 tsp smoked paprika

Nutrition

Per serving

500 calories

Protein: 33g; 25% of calories
Carbs: 49g; 37% of calories
Fat: 23g; 38% of calories

Ingredients

8 items

Instructions

Prep 15 min · Cook 25 min

Preheat the oven to 400°F. Toss the sweet potatoes on a half-sheet pan with half the avocado oil, half the salt, and the smoked paprika. Roast for 20 to 25 minutes until tender and browned at the edges.
While the potatoes roast, heat the remaining avocado oil in a 12-inch skillet over medium heat. Add the tempeh cubes and cook for 8 to 10 minutes, flipping occasionally, until golden brown and crispy on all sides.
Add the kale and a splash of water to the skillet. Cook for 3 to 4 minutes, stirring often, until the kale is wilted and the water has evaporated.
Add the roasted sweet potatoes to the skillet along with the maple syrup, the remaining salt, and the black pepper. Toss together for 2 minutes to glaze everything evenly and heat through.

Nutrition

Ingredients

Instructions

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