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
Toppings
- 1 avocado
Preparation
Preheat the oven to 200°C
Heat the coconut oil in a skillet over medium heat.
Add the garlic, onion, sweet potatoes, smoked paprika, cumin, turmeric, and sea salt to the skillet and cook for 25 minutes until tender.
While the sweet potatoes are cooking, mix the tempeh, kale, nutritional yeast, black salt, turmeric, and lemon juice in a bowl
Spread the kale and tempeh mixture on a baking sheet and bake for 15 minutes.
Once both are cooked, add the chopped cilantro to the sweet potatoes.
Top with the crispy kale and tempeh, sliced avocado, and a squeeze of lemon.
