Vegan Southwestern Hash

Try this easy hash made with sweet potatoes, kale, black beans and tempeh spiced with chipotle chili.

1 chipotle pepper in adobo, minced plus 2 teaspoons adobo sauce
8 ounces tempeh, crumbled
2 tablespoons coconut oil
4 small sweet potatoes, diced in 1/2-inch cubes
1 clove garlic, minced
1/2 teaspoon cumin
4 handfuls of chopped, stemmed kale
2 tomatoes, seeded and diced
3 scallions, sliced
1 14-ounce can black beans, drained and rinsed
1 tablespoon nutritional yeast
Salt and black pepper to taste
1 avocado, diced
1 lime, sliced

View the full recipe at An Avocado A Day →