Vegan Southwestern Tempeh Hash

Tempeh, a fermented soy food, is one of the most nutritious vegan sources of protein. If you’ve never tried it, this vegan Southwestern tempeh hash with sweet potatoes and kale is a great place to start!

4 small sweet potatoes, diced in ½-inch cubes
1 chipotle pepper in adobo, minced plus 2 teaspoons adobo sauce
8 ounces tempeh, crumbled
1 tablespoons coconut oil, avocado oil or olive oil
1 clove garlic, minced
½ 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 Avocado A Day Nutrition →