Smoky tempeh and sweet potato breakfast hash

Name: Smoky tempeh and sweet potato breakfast hash
Total time: 35 min
Cuisine: American
Ingredients: 300g sweet potato, cut into small cubes; 200g tempeh, cut into small cubes; 2 tbsp olive oil; 1 red pepper, diced; 1 red onion, diced; 1 tsp smoked paprika; 1 tsp ground cumin; 100g baby spinach; 1 tbsp tamari (gluten free)

Crispy sweet potato cubes with smoky tempeh, peppers and spinach. A hearty vegan hash in one pan.

Time35 min
LevelEasy
Costabout £2.25 a head

2 servings

Ingredients

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300 gsweet potatocut into small cubes
200 gtempehcut into small cubes
2 tbspolive oil
1red pepperdiced
1red oniondiced
1 tspsmoked paprika
1 tspground cumin
100 gbaby spinach
1 tbsptamari (gluten free)

Method

1
Boil the sweet potato for 5 minutes until just tender, then drain well.
5 min
2
Heat the oil in a large frying pan over a medium high heat. Add the sweet potato and cook for 8 minutes, turning rarely, until crisp at the edges.
8 min
3
Push to one side and add the tempeh. Fry for 5 minutes until golden.
5 min
4
Add the pepper and onion with the paprika and cumin. Cook for 5 minutes.
5 min
5
Pour in the tamari and stir in the spinach until wilted.
6
Serve straight from the pan.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.