Kale, Sweet Potato and Tempeh Breakfast Hash
Ingredients
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1 medium unpeeled sweet potato, diced
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2 tablespoons extra-virgin olive oil, divided
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2 medium cloves garlic, peeled and finely chopped
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1/2 medium yellow onion, peeled and chopped
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3 cups chopped fresh kale
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1/2 cup crumbled organic tempeh
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2 tablespoons apple cider vinegar
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1/2 teaspoon paprika
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1/2 teaspoon cayenne pepper
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2 tablespoons nutritional yeast
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1/4 teaspoon black pepper
Preparation
​Preheat oven to 425°F. Line a 10-inch × 15-inch baking sheet with aluminum foil.
Add potatoes and 1 tablespoon oil to a small bowl; toss until evenly coated. Spread potatoes on the prepared baking sheet and bake 20 minutes until potatoes are soft but crispy on the outside.
Heat remaining 1 tablespoon oil in a large skillet over medium-low heat. Add garlic and cook 1 minute, stirring so garlic doesn’t burn. Add onions and sauté 3 minutes. Add kale and sauté 2 minutes or until it begins to wilt. Add tempeh and cook 1 more minute.
Add sweet potatoes to skillet along with vinegar, paprika, cayenne pepper, and yeast. Cook about 1–2 minutes, stirring constantly until well mixed and heated through. Top with black pepper and serve warm.
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