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.
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
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.