Good for:
Muscle gain
Nutrition per serving
Calories (kcal)
415
Fat (g)
15.0
Carbs (g)
49.0
Protein (g)
24.0
Salt (g)
0.4
Sugar (g)
0.9
Ingredients
8
oz
Tempeh (Cut into bite sized pieces)
1.5
lb
Russet Potatoes (Diced)
1
tbsp
Maple Syrup
1
tbsp
Coconut aminos
1
tbsp
Chilli Powder
1
tsp
Paprika
1
tsp
Cumin
1
tbsp
Olive Oil
1
Yellow Onion (Diced)
1
Red Pepper (Diced`)
2
Cup
Kale (Sliced thinly)
1
Dash
Sea Salt
4
Large
Poached Eggs
Method
- Add tempeh cubes into a steamer basket and steam for 10 minutes.
- Mix together marinade ingredients in a small bowl: coconut aminos, maple syrup, chili powder,
smoked paprika, cumin. Set aside. - In a large non-stick skillet, heat olive oil over medium heat. Once warm, add the diced potatoes,
red bell pepper, and onion. Add the steamed tempeh. Drizzle with the marinade, turning with a
spatula to coat thoroughly. - Continue to cook over medium heat, turning occasionally to evenly cook. The hash is ready when
the potatoes are easily pierced with a fork and crispy on the outside. Once potatoes are cooked
through, stir in the thinly sliced kale. It will wilt from the heat of the potatoes. Serve with poached
eggs.
