Break out of breakfast boredom with this sweet potato hash made with fresh vegetables and vegan spicy tempeh bacon.
Breakfast, brunch, entree
gluten-free, grain-free, vegan
AuthorStephanie McKercher, RDN
1block tempehsliced into very thin strips
1tbsppure maple syrup
2medium sweet potatoeschopped
1red bell pepperchopped
1portabello mushroom capchopped
1heaping cup fresh kalechopped
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.
This recipe originally appeared on GratefulGrazer.com.