Smoky tempeh and sweet potato breakfast hash
20 min · 34 g protein · 445 cals / serving
Crisp cubes of tempeh and sweet potato browned in one pan with mushrooms, red pepper and onion, seasoned with smoked paprika and a splash of soy sauce, with kale wilted through at the end. A microwave head start on the sweet potato gets it on the table in twenty minutes.
Ingredients
- 1 small sweet potato, peeled, 1.5 cm (1/2-inch) cubes
- 1 tsp olive oil
- 1 package (8 oz) tempeh, 1.5 cm (1/2-inch) cubes
- 1/2 large red onion, diced
- 1 medium red bell pepper, diced
- 10 1/2 oz crimini mushroom, quartered
- 1 1/2 tsp paprika, smoked
- 1/2 tsp ground cumin
- 1/2 tsp garlic powder
- 1 tbsp reduced sodium soy sauce
- 4 cups kale, stems removed, chopped
- a pinch salt
- a few grinds black pepper
To serve
- 2 tsp hot sauce
Steps
- Put the sweet potato cubes in a microwave-safe bowl with a splash of water, cover and microwave on high for 4 minutes, until just tender. Drain.
- Meanwhile, heat the oil in a large nonstick skillet over medium-high heat. Add the tempeh, onion, pepper and mushrooms and cook for 5–6 minutes, stirring now and then, until the mushrooms have given up their liquid and the tempeh is golden on several sides.
- Add the sweet potato and spread everything out in one layer. Leave it alone for 2 minutes to brown, then sprinkle over the paprika, cumin and garlic powder, add the soy sauce and toss for 2–3 minutes more, until the potato has crisp edges.
- Add the kale with a tablespoon of water and toss for 1–2 minutes, until it wilts. Season with salt and pepper and serve with hot sauce.
Good to know
Tempeh tastes bitter to me
Simmer the cubes in a little water for 5 minutes before frying (or steam them while the sweet potato microwaves). It takes away the bitter edge and helps the tempeh soak up the soy sauce.
Add beans?
A drained can of black beans turns it into a southwest hash that serves three. Stir them in with the kale.
Per
- Calories
- 95
- Protein
- (30%)
- 7 g
- Fat
- (35%)
- 4 g
- Carbohydrates
- (35%)
- 10 g
- of which sugar
- 3 g
- Fiber
- 3 g
- Sodium
- 118 mg
More breakfast
Computed from the ingredients with our published formula, not yet kitchen-tested. General guidance, not medical advice. Talk to your prescriber. How
As written, 890 kcal goes into the pot and 1143 g of ingredients comes out as about 940 g of food: 95 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.