Author Notes: This recipe is great year-round, but it's especially nice in the days that follow Thanksgiving. Feel free to use leftover sweet potatoes (even if they're mashed; 2 to 3 cups will work perfectly in the recipe). If you like, you can replace the kale with your favorite leftover vegetables. Green beans and brussels sprouts will be particularly great! - Gena Hamshaw
- 2 medium or large sweet potatoes
- 2 tablespoons olive oil
- 1 cup onion, diced
- One 8-ounce package of tempeh, cut into cubes (about 3/4 or 1 inch thick)
- 1 tablespoon tamari
- 1 teaspoon turmeric
- 1 teaspoon smoked paprika (or to taste)
- 2 teaspoons dijon mustard
- 1/4 cup vegetable broth, or as needed
- 2 cups kale, Swiss chard, or collard greens, chopped and tightly packed
- 1 pinch red pepper flakes
- Preheat the oven to 400° F. Pierce the potatoes a few times with a fork and place on a baking sheet. Bake for 35 to 45 minutes, or until tender but not mushy. Let cool for fifteen minutes, before chopping into 1/2-inch cubes. If you prefer, you can also peel and steam the sweet potatoes, or use any leftover sweet potatoes you have.
- Heat the olive oil in a large skillet over medium high heat. Add the onion and sauté for 5 to 8 minutes, or until the onion is just turning golden. Add the tempeh cubes and sauté them until they're golden brown (about 7 or 8 minutes).
- Add the cooked sweet potato, tamari, turmeric, smoked paprika, mustard, and a quarter cup of broth. Use a spoon to mash up the potatoes and mix all of the ingredients together. Add the greens, and allow them to wilt. Add the red pepper flakes, and season to taste. Serve.
- This recipe is a Community Pick!