Vegetarian

Tempeh, Sweet Potato and Kale Hash is for Dinner.

Tempeh, Sweet Potato and Kale Hash takes several minutes to prepare.

Tempeh, Sweet Potato and Kale Hash takes several minutes to cook.

Tempeh, Sweet Potato and Kale Hash makes 4 servings.

The ingredients for Tempeh, Sweet Potato and Kale Hash are:

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

Here is how you make Tempeh, Sweet Potato and Kale Hash:

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 saut? for 5 to 8 minutes, or until the onion is just turning golden. Add the tempeh cubes and saut? 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.Serving Size: makes 4 servingsNumber of Servings: 4Recipe submitted by SparkPeople user BIANCAFELICE.

The nutritional information for Tempeh, Sweet Potato and Kale Hash is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 295.5

• Total Fat: 11.5 g
• Cholesterol: 0.0 mg
• Sodium: 658.4 mg
• Total Carbs: 33.8 g
• Dietary Fiber: 10.0 g
• Protein: 15.2 g

The dietary needs meet for Tempeh, Sweet Potato and Kale Hash is Vegan