Crispy Sweet Potato Hash with Tempeh and Avocado

A hearty breakfast plate with crispy sweet potato cubes, flavorful tempeh and chickpeas, plus creamy avocado and fresh spinach. The protein boost keeps you full for a long time.

By yumbelo · 2 servings · 30 minutes

Ingredients

• 300 g Sweet potato
• 200 g Tempeh
• 1 can Chickpeas (canned, drained)
• 1 pc red bell pepper
• 1 pc onion
• 1 pc garlic clove
• 100 g fresh spinach
• 1 pc avocado
• 1 tbsp olive oil
• 1 tsp smoked paprika powder
• 1 tsp ground cumin
• 1 tbsp lemon juice
• 1 bunch parsley
• salt
• pepper

Method

1. Peel the sweet potato and cut it into cubes about 1 cm in size. Cut the tempeh into cubes of the same size.
2. Heat the olive oil in a large pan. Fry the sweet potato cubes over medium heat for about 10 minutes, until soft and golden brown. Turn them occasionally.
3. Dice the onion and bell pepper finely, and finely chop the garlic. Add the onion, pepper and garlic to the sweet potatoes and fry for another 4 minutes.
4. Add the tempeh and the drained chickpeas, season with smoked paprika powder, cumin, salt and pepper, and fry for 6 to 8 minutes, stirring, until crispy.
5. Fold in the spinach and let it wilt. Season to taste with lemon juice.
6. Halve the avocado, remove the pit and slice it. Roughly chop the parsley and arrange everything on two plates.