Vegan Sweet Potato Hash

Erik made this over the weekend :) and it was delicious. His sister is vegan, so it was the perfect breakfast to serve.

INGREDIENTS

2 cups cubed sweet potato

1/2 cup cubed tempeh

1 cup sliced white or cremini mushroom

1/3 cup minced red onion

2 cloves minced garlic

1/2 a red pepper, diced

1/2 tsp each cumin and garlic powder (& sea salt and black pepper to taste)

2 cups very lightly packed (or 1 cup tightly packed) finely chopped kale avocado, salsa and green onion, for topping, optional

INSTRUCTIONS

Bring a pot of water to a boil then add the cubed sweet potato and boil for 8 minutes.

Drain.While the sweet potato is cooking, add all of the other ingredients except for the kale to a frying pan and start cooking over medium-high heat.

Cook and stir for about 6-7 minutes until everything is starting to soften and brown.

Add the drained sweet potato and kale to the pan cook for another 5 minutes.

Only stir it a couple times so it can sit in the pan and brown.

Once cooked, add to a plate or bowl, top with avocado, salsa and green onion and season with additional salt and pepper, if desired.

It’s really good with some melted vegan cheese too.