• juliannecondia

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.

18 views0 comments

Recent Posts

See All