60 minutes
A nourishing and satisfying dish that combines sweet potatoes with protein-rich tempeh, vibrant greens, and a blend of spices.
Sweet Potatoes, baked and chopped
0 oz
tablespoons
Onion, diced
0 oz
Tempeh, cut into squares
0 oz
Turmeric Powder
teaspoons
teaspoons
tablespoons
tablespoons
teaspoons
Kale, chopped
cups
to taste
to taste
to taste
1. Bake Sweet Potatoes
Preheat your oven to 400°F (200°C). Place the sweet potatoes on a baking sheet, and bake them for about 35-45 minutes until they are tender but not mushy. Once baked, allow the sweet potatoes to cool for about 15 minutes. Then, chop them into ½-inch (1.3cm) cubes.
2. Sauté Onion and Tempeh
Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté for 5-8 minutes until it becomes translucent and aromatic. Then, add the tempeh squares to the skillet. Cook them for 7-8 minutes, stirring occasionally, until they turn a beautiful golden brown.
3. Combine Ingredients and Cook
Add the chopped sweet potatoes to the skillet along with ground turmeric, smoked paprika, vegetable broth, tamari, and Dijon mustard. Stir everything together until the ingredients are well combined.
4. Add Greens and Season
Incorporate the chopped greens into the skillet. Cook them until they are wilted, which should take just a few minutes. Season the hash with a pinch of red pepper flakes, and salt and pepper to taste. Serve immediately.
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