Tempeh and Sweet Potato Hash

By • November 21, 2013 7 Comments

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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

Serves 4

  • 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
  1. 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.
  2. 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).
  3. 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.

More Great Recipes: Swiss Chard|Side Dishes|Beans & Legumes|Vegetables|Breakfast & Brunch

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Comments (7) Questions (0)

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6 months ago Angelica

Gena - what do you serve this with? Maybe a side of quinoa or crusty sourdough bread, maybe topped with avocado? Any ideas anyone? Can't wait to try this for dinner!

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7 months ago Deedledum

Aha! Now I know what to make for supper.

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about 1 year ago Jodi

MMM this was outrageously good. I think my sweet potatoes were on the bigger side, so I had to add a bit more seasoning (specifically a little more tamari, S&P, and mustard). But wow. This was great. Can't wait to make it again.

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over 1 year ago Jen Wittlin

Holy Moly. This recipe is so supremely satisfying. I made it tonight and loved it. Thank you!!!

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over 1 year ago AJerusalemArtichoke

This was so delicious and satisfying. A wonderful winter meal! I substituted soy sauce for tamari, but otherwise left the recipe as (perfectly) is.

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over 1 year ago catbirdx

Instant favorite! I made no changes, which in itself is a milestone, and wouldn't suggest any (another milestone) because this recipe is perfect. Made it twice in a row because it was gone much too soon. This goes into the gold notebook. Thank you!

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over 1 year ago Frances Peets

Tried this tonight. Really scrumptious. Will not disappoint.