Breakfast · American
Smoky tempeh and potato breakfast hash
Cubes of tempeh and potato fried with pepper, onion and smoked paprika, finished with spinach.
- Serves
- 2
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- High-protein here means at least 20 g of protein a serving, and at least 20% of its calories.
- Vegan here means no meat, fish, dairy, eggs or honey.
- Gluten-free here means no wheat or gluten; oats and soy sauce count as gluten.
Ingredients
For 2 bowls- 280 g tempeh, cubed
- 250 g potatoes, cubed
- 150 g red bell pepper, diced
- 100 g onion, diced
- 50 g baby spinach
- 2 tsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp black pepper
Method
Boil the potato cubes in salted water for 6 minutes, until just tender, and drain well.
Heat the oil in a large non-stick pan over medium-high heat. Add the tempeh and potatoes and cook for 8 minutes, turning now and then, until browned.
Add the onion, pepper, paprika, garlic powder, salt and pepper and cook for 5 minutes, until soft.
Stir in the spinach until it wilts and serve hot.