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Sweet Potato, Tempeh, and Kale Hash

Name: Sweet Potato, Tempeh, and Kale Hash
Ingredients: Sweet potatoes; 1 tablespoon virgin coconut oil or olive oil; 2 cloves garlic, minced; 1 medium yellow onion, diced; 4 cups peeled and cubed sweet potatoes; 1 teaspoon smoked paprika; 1/2 teaspoon cumin; 1/2 teaspoon turmeric; 1/4-1/2 teaspoon sea salt; 1/4 cup chopped fresh cilantro; Kale and tempeh; 3 strips of tempeh; 2 handfuls of kale; 2 tablespoons of nutritional yeast; 1 teaspoon black salt or kala namak; 1 teaspoon turmeric; Juice of half a lemon

Skillet RecipeVeganVegetarianGluten FreeHealthyHealthy lunchesWeight-LossDinnersLunchHeart-HealthyDiabeticDairy-freeGluten-freeOvenHalal

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Ingredients

Sweet potatoes
1 tablespoon virgin coconut oil or olive oil
2 cloves garlic, minced
1 medium yellow onion, diced
4 cups peeled and cubed sweet potatoes
1 teaspoon smoked paprika
1/2 teaspoon cumin
1/2 teaspoon turmeric
1/4-1/2 teaspoon sea salt
1/4 cup chopped fresh cilantro
Kale and tempeh
3 strips of tempeh
2 handfuls of kale
2 tablespoons of nutritional yeast
1 teaspoon black salt or kala namak
1 teaspoon turmeric
Juice of half a lemon

Preparation

Heat the coconut oil up on medium heat, and whip everything in, letting it cook for 25 minutes until your taters are tender
While waiting for it to cook, pop a handful or two of your seasoned kale and tempeh into the oven for 15 minutes at 200 degrees celcius
Once everything is fully cooked, add your cilantro
Top your sweet potatoes off with your crispy kale and tempeh, sliced avocado, and a squeeze of lemon

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