Sweet Potato Tempeh Hash
Ingredients
- 1/2 sweet potato, cubed
- 1/2 small yellow onion, diced
- 2 garlic cloves, minced
- 4 oz tempeh, crumbled
- Salt and pepper
- 1/2 tsp paprika
- 1 tsp nutritional yeast
- 1/8 tsp black lava salt
- 1 tsp umami dust
- 1/2 tsp dried basil or oregano
- Cayenne, to taste
- Lacinato kale, chopped
- Cherry tomatoes, sliced
- Vegan feta
- Avocado
- Cilantro
- EBTB
Preparation
Preheat oven to 425 degrees Fahrenheit.
Toss sweet potato with extra virgin olive oil, season with salt, pepper, and paprika. Roast for 20 minutes, broiling for the last few minutes.
While the potatoes are roasting, prepare the tempeh, kale, and toppings. Crumble tempeh in a bowl and season with paprika, nutritional yeast, salt, umami dust, cayenne, and basil or oregano. Toss to evenly coat.
During the last 10 minutes of roasting, start cooking the rest in the skillet. Add 1 teaspoon of extra virgin olive oil to a cast iron skillet over medium heat. Add onion and garlic and sauté for 2-3 minutes. Transfer the tempeh to the skillet and sauté for another 4-5 minutes. You may need to add a little extra oil.
Add the sweet potatoes and kale, stir to combine and sauté until kale is heated through. Season to taste.
Top with fresh cilantro, avocado, vegan feta, EBTB, and sliced tomatoes. Add hot sauce of choice, such as Sriracha.
