Sweet Potato Breakfast Hash
An easy, hearty, sweet potato breakfast hash with tempeh and veggies. This breakfast is satisfying, flavourful, full of nutrition and will keep you full for hours.
Servings: 1
Ingredients
- 2 cups cubed sweet potato 200 g
- 1/2 cup cubed tempeh 88 g
- 1 cup sliced white or cremini mushroom 70 g
- 1/3 cup minced red onion 70 g
- 2 cloves minced garlic
- 1/2 a red pepper diced (60 g)
- 1/2 tsp each cumin and garlic powder
- sea salt and black pepper to taste
- 2 cups very lightly packed or 1 cup tightly packed finely chopped kale (50 g)
- avocado salsa and green onion, for topping, optional
Instructions
- Bring a pot of water to a boil then add the cubed sweet potato and boil for 8 minutes. Drain.
- While the sweet potato is cooking, add all of the other ingredients except for the kale to a frying pan and start cooking over medium-high heat. Cook and stir for about 6-7 minutes until everything is starting to soften and brown.
- Add the drained sweet potato and kale to the pan cook for another 5 minutes. Only stir it a couple times so it can sit in the pan and brown.
- Once cooked, add to a plate or bowl, top with avocado, salsa and green onion and season with additional salt and pepper, if desired. It's really good with some melted vegan cheese too.
Notes
To add a more flavour to the tempeh, marinade in a splash of soy sauce or gluten-free tamari, balsamic vinegar, garlic powder, sea salt and pepper for 30 minutes up to overnight. Even just 10 minutes with some soy sauce does the trick in a pinch.
Nutrition
Serving: 1g | Calories: 408kcal | Carbohydrates: 65g | Protein: 24g | Fat: 8.7g | Sodium: 145mg | Fiber: 11g | Sugar: 17g