Savory Tempeh & Sweet Potato Breakfast Hash with Spiced Apple Chutney
Start your day with a nutrient-rich, savory-sweet breakfast hash featuring tempeh and sweet potatoes. Perfect for an easy, healthy breakfast win!
Recipe Overview
Start your day with a nutrient-rich, savory-sweet breakfast hash featuring tempeh and sweet potatoes. Perfect for an easy, healthy breakfast win!
Ingredients
- • tempeh: 8 oz, crumbled
- • sweet potatoes: 2 medium, peeled and diced
- • red onion: 1 small, finely chopped
- • red bell pepper: 1, diced
- • spinach: 2 cups, fresh
- • olive oil: 2 tbsp
- • ground cumin: 1 tsp
- • smoked paprika: 1/2 tsp
- • salt: 1/2 tsp, or to taste
- • black pepper: 1/4 tsp
- • Granny Smith apples: 2, peeled and diced
- • fresh ginger: 1 inch, grated
- • apple cider vinegar: 2 tbsp
- • maple syrup: 1 tbsp
- • cinnamon: 1/2 tsp
- • nutmeg: 1/4 tsp
- • water: 1/4 cup
Instructions
- 1 Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced sweet potatoes and cook, stirring occasionally, for 10 minutes or until they begin to soften.
- 2 In another skillet, heat the remaining olive oil and add the crumbled tempeh. Cook for 5 minutes until golden brown. Add cumin, smoked paprika, salt, and pepper, stirring to coat the tempeh evenly.
- 3 Combine the cooked sweet potatoes, tempeh, red onion, and bell pepper in a single skillet. Cook for an additional 5 minutes, stirring frequently, until the onions are translucent and the peppers are tender.
- 4 Stir in the spinach and cook for 2 minutes until wilted. Remove from heat and set aside.
- 5 To prepare the spiced apple chutney, combine diced apples, ginger, apple cider vinegar, maple syrup, cinnamon, nutmeg, and water in a small saucepan. Simmer over low heat for 10 minutes until the apples are soft and the mixture is thickened.
- 6 Serve the tempeh and sweet potato hash warm, topped with a generous spoonful of spiced apple chutney. Enjoy!
Serving Suggestions
- • This savory and sweet breakfast hash pairs beautifully with a freshly brewed green tea or a glass of freshly squeezed orange juice for a vitamin C boost. Consider adding a side of whole grain toast or a slice of avocado to enhance the meal's texture and flavor profile. For a touch of freshness, sprinkle chopped cilantro or parsley over the dish before serving. For a heartier breakfast, serve alongside a simple mixed greens salad drizzled with a light vinaigrette. The combination of warm hash and crisp salad creates a delightful contrast that is sure to satisfy. This dish is versatile enough to be enjoyed as a brunch centerpiece or a light lunch, making it a winner for any time of day.
Storage Tips
To store leftovers, allow the breakfast hash and chutney to cool completely before transferring them to separate airtight containers. Refrigerate for up to 3 days. Reheat the hash in a skillet over medium heat, adding a splash of water or broth to prevent sticking. The chutney can be reheated gently on the stove or served cold as a refreshing contrast. For extended storage, freeze the hash in individual portions for up to 2 months. Thaw overnight in the refrigerator before reheating. Note that the texture of the spinach may change slightly upon freezing, but the overall flavor remains delightful.
