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Spicy Tempeh, Red Pepper and Sweet Potato Hash

Spicy Tempeh, Red Pepper and Sweet Potato Hash
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Prep Time: 18 min Serves: 4
Cooking Time: 12 min Yield: 6 cups
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The sweet potatoes are sauteed in a just-right amount of olive oil along with red pepper, jalapeno, scallions, garlic and rosemary. Tempeh is the plant-based protein of choice that makes it a main dish. Recipe + image courtesy of Jackie Newgent, RDN.

Ingredients

Directions

1. Thinly slice scallions, separating the green and white parts, and set aside.
2. Heat the olive oil in an extra-large, deep, well-seasoned cast iron or (PFOA-free) nonstick skillet over medium-high heat. Add the tempeh, sweet potatoes, bell peppers, jalapeño (with or without seeds), white part of scallions, salt, and rosemary and stir to combine. Cover and cook until sweet potatoes are cooked through and browned, about 10 minutes, stirring two or three times during cooking.
3. Uncover, add the garlic and green part of scallions, and sauté until the heated through, about 2 minutes.
4. Stir in the vinegar and serve.

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