Break out of breakfast boredom with this sweet potato hash made with fresh vegetables and vegan spicy tempeh bacon.
Course Breakfast, brunch, entree
Cuisine gluten-free, grain-free, vegan
Prep Time 20 minutesminutes
Cook Time 25 minutesminutes
Total Time 45 minutesminutes
Servings 4
Author Stephanie McKercher, RDN
Ingredients
Tempeh Bacon:
1block tempehsliced into very thin strips
1tablespoongrapeseed oil
1tablespoonpure maple syrup
2teaspoonsmoked paprika
1teaspoonchipotle powder
½teaspooncumin
Hash:
1-2tablespoongrapeseed oil
1oniondiced
2medium sweet potatoeschopped
1red bell pepperchopped
1portabello mushroom capchopped
1tablespoondried oregano
¼cupnutritional yeast
2clovesgarlicminced
1heaping cup fresh kalechopped
¼cupfresh basilchopped
Instructions
Prepare the tempeh bacon. Lay tempeh slices in glass baking dish to marinate. Whisk together oil, maple syrup, paprika, chipotle, and cumin and then drizzle over tempeh. Marinate for at least 15 minutes or overnight in fridge.
Heat a large skillet over medium-high heat. Place tempeh slices on hot skillet and cook until browned, 2-3 minutes per side. (Don't add tempeh until skillet is hot!) Once cooked, remove the tempeh strips from the skillet and set aside on plate/cutting board.
Prepare the hash. Add oil, onions, and sweet potatoes to skillet, cover and cook until sweet potatoes are tender, about 12 minutes.
Roughly chop tempeh bacon strips and add them back into the skillet. Add bell pepper, mushroom, oregano, nutritional yeast, and garlic and cook for an additional 4-5 minutes. Add kale and cook until wilted 3-4 minutes. Turn off heat and stir in fresh basil.