One-Skillet Tempeh & Veggie Breakfast Hash (PBWhole30)

New to Tempeh? Try this One-Skillet Tempeh and Veggie loaded Breakfast Hash. It is the perfect dish to meal prep over the weekend to be enjoyed throughout the week. Serve with a couple of avocado slices, lime wedges and you have a nourishing, flavorful meal. This Breakfast hash is protein-rich (100 grams of tempeh has 19g of protein), packed with veggies, delicious and very easy to make. It's also Gluten-free, Vegan and Plant-based Whole30 compatible.

10 minutes

20 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	338
Fat:	8 g
Carbohydrates:	54 g
Protein:	13 g
Cholesterol:	0 g
Sodium:	1136 mg
Fiber:	8 g
Sugars:	18 g
Calculated for total recipe.

by Date Thy Plate

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Serves: 4-6

Ingredients

For the Tempeh

250 grams Tempeh
2 Tbsp Coconut Aminos
0.5 tsp Garlic Powder
0.5 tsp Smoked Paprika
0.5 tsp Ground Cumin, Primal Palate
0.5 tsp Salt
0.25 tsp Black Pepper, freshly ground

For the Hash

1 Tbsp Avocado Oil, or any cooking oil
3 cloves Garlic, chopped
1 whole Onion, chopped
2 cups Sweet Potato, approximately 1 large, cut into cubes
2 cups Bell Pepper, I used 1 yellow & 1 red, cut into cubes
1 tsp Garlic Powder
1 tsp Smoked Paprika
1 tsp Ground Cumin, Primal Palate
1 tsp Salt
1 whole Avocado, sliced, to serve
2 - 3 sprigs fresh Basil, for garnish
1 whole Lime, cut into wedges, to serve

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Crumble tempeh using your hands or roughly chop it using a knife.
Add tempeh to a steamer basket and allow it to steam for 10 minutes. This helps in removing the astringent flavor and also helps in better absorption of flavor.
To the steamed tempeh, add coconut aminos, garlic powder, smoked paprika, ground cumin, salt and pepper. Allow it to marinate for some time (the longer, the better).
In a skillet, heat oil. When heated, add garlic, onion and allow it to soften for 2-3 minutes.
Add sweet potatoes and cook covered for 5 minutes.
Add bell peppers and cook uncovered for another 3-5 minutes.
Then add tempeh and cook the hash until the potatoes are fork tender.
Top with some avocado slices, lime wedges and fresh basil. Enjoy!

Notes

To make it your own, you can also add some green bell peppers, spinach or other leafy greens. Feel free to swap the sweet potatoes with white, yellow or red potatoes. Add any other veggies or beans that you enjoy in a hash.