Sweet Potato Hash with Tempeh

Author: Recipes_kw
No ratings yet
Prep Time 30 mins
Total Time 30 mins
Course Breakfast, Main Course
Cuisine American
Servings 4 Servings


  • Microwave
  • Stove


  • 1 1/2 cups potato russet, peeled, 1/2 inch pieces
  • 1 1/2 cups sweet potato peeled, 1/2 inch pieces
  • 1 cup beets peeled, 1/2 inch pieces
  • 1/4 cup olive oil extra virgin, divided
  • 1 tsp salt divided
  • 1 tsp black pepper fresh cracked
  • 1 cup tempeh cut into 1/2 inch pieces
  • 1 tbsp soy sauce low sodium, NO SODIUM BENZOATE
  • 1 cup onion chopped fine
  • 2 cloves garlic minced
  • 1/2 tsp thyme fresh, minced
  • 1/3 cup almond cream unsweetened, unflavored
  • 3 tbsp scallions sliced thin


  • Combine the russet potatoes, sweet potatoes, beets, 1 tbsp olive oil, 1/2 tsp salt, and black pepper into a bowl. Microwave, covered, stirring occasionally, until potatoes and beets are fork tender; about 9-10 minutes.
  • Heat 1 tbsp of olive oil in a large skillet over medium-high heat then add the tempeh, soy sauce, 1/4 tsp of salt. Stirring occasionally until well browned for about 5-6 minutes then transfer to a bowl and cover to keep warm.
  • Heat remaining olive oil in the now empty skillet over medium-high heat then saut√© the onion, garlic, and thyme for about 5 minutes.
  • Stir in microwaved vegetables with any accumulated juices and almond creamer. Pack down the mixture then leave undisturbed to cook for about 2 minutes;. Flip over in sections then repack to cook for another 2 minutes. Repeat the flipping process a few more times until vegetables are nicely browned.
  • Top with tempeh mixture and scallions sprinkled across the top. Enjoy!

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