Tempeh and sweet potato hash
Crispy sweet potato and smoky crumbled tempeh fried in one skillet with onion and spinach, a hearty, colorful hash that works for breakfast or dinner.
- 40 min total
- 30 min hands-on
- Follow-a-recipe easy
- Serves 2
- About $3.44 a serving
- 470 calories
- Good the next day
- Vegan
- Gluten-free
- Dairy-free
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 2 servings.
- 1 sweet potato, cut into ½-inch cubes
- ½ yellow onion, diced
- 1 package tempeh, crumbled
- 2 cloves garlic, minced
- 2 cups baby spinach
- 1 tsp hot sauce (optional)
- 1 avocado, sliced (optional)
From your pantry
- ¼ cup water
- 2 tbsp olive oil, divided
- ¾ tsp salt, divided
- 1 tsp smoked paprika
- ½ tsp ground cumin
- ¼ tsp black pepper
Each serving has about 470 calories, 27 g protein, 39 g carbs and 26 g fat, and costs about $3.44 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No yellow onions? White onions or red onions work.
- No baby spinach? Kale or arugula works.
- No hot sauce? Sriracha works.
- No avocados? Guacamole works.
Steps
Tap an underlined word for a quick explanation.
Put the sweet potato and water in a large nonstick , cover, and cook over medium heat about 5 minutes, until nearly tender.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Medium heatTimer: 5 min
Dolly’s tip: Steaming first means the cubes cook through before the outsides burn.Uncover, add 1 tablespoon oil and ¼ teaspoon salt, turn the heat to medium-high, and cook 6 to 8 minutes, turning now and then, until and in spots. Move to a plate.
Brown. Browning means cooking until the outside turns brown, which is where a lot of savory flavor comes from. Give food room and time without stirring, or it steams and stays gray.
How you’ll know: The food looks brown rather than gray, and the kitchen smells toasty and savory.
Crispy. Crispy means the outside is dry, firm and crunchy. It comes from high heat, a little oil and room in the pan, because crowded food steams and goes soft.
How you’ll know: It sounds crunchy when you tap or bite it, and it doesn’t flop when you lift it.
Medium-high heatTimer: 7 min
Add the rest of the oil and the onion and cook about 3 minutes, until soft.
Medium-high heatTimer: 3 min
Add the tempeh, smoked paprika, cumin, pepper and ½ teaspoon salt and cook 5 to 6 minutes, stirring now and then, until the tempeh is .
Brown. Browning means cooking until the outside turns brown, which is where a lot of savory flavor comes from. Give food room and time without stirring, or it steams and stays gray.
How you’ll know: The food looks brown rather than gray, and the kitchen smells toasty and savory.
Medium-high heatTimer: 5 min 30 sec
Dolly’s tip: Crumble the tempeh small with your fingers. More edges mean more crispy bits.Add the garlic and stir 30 seconds, .
Fragrant. Fragrant means cooking until you can clearly smell it, usually garlic or spices, often in about 30 seconds. That’s the moment the flavor is ready, just before it can burn.
How you’ll know: You can smell it from a step back, and garlic is pale gold, not brown.
Medium-high heat
Return the sweet potatoes, add the spinach, and stir about 1 minute, until the spinach .
Wilt. Wilting means cooking leafy greens just until they go soft and collapse. Greens shrink a lot, so a big pile of spinach becomes a small handful, and that’s normal.
How you’ll know: The leaves turn soft and deep green and slump into the pan, usually within a minute or two.
Medium heatTimer: 1 min
Serve hot with hot sauce and sliced avocado.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
