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Tempeh, Broccoli and Sweet Potato Hash!
This Tempeh Broccoli and Sweet Potato hash is a delicious mix of… well, all of the ingredients I mentioned 😉 It’s a riff off of a classic potato hash, using sweet potatoes instead and broccoli to bulk it up. Lastly, some fermented tempeh for plant protein and extra texture. It’s a flavourful and balanced meal that is very versatile and easy to make in one pan. This is a recipe from my Morning Light E-Book, and is one of my favourite balanced breakfasts. You get your plant protein, healthy carbs and veggies in at the first meal of the day! The best part is, it’s quick and easy.
This Tempeh, Broccoli and Sweet Potato Hash is vegan, gluten free, refined sugar free, grain free and can be made oil free. It’s high in protein, veggie packed and great for breakfast, or any time of day!
What’s in this Tempeh, Broccoli and Sweet Potato Hash?
- Orange sweet potato
- Shallot + garlic
- Liquid aminos
- A mix of seasoning
Secrets to success
To cook evenly and quickly, I recommend chopping your tempeh, broccoli and sweet potato into small, uniform sizes. The larger the chunks, the longer the cook time!
This recipe calls for all purpose seasoning, and you can definitely customize to your liking. For example, you could use seasoned salt, cajun spice mix, etc. Feel free to mix it up.
Get the recipe!
If you like this recipe, try…
- Tempeh Rainbow Rolls
- Tempeh Mushroom Bolognese
- Healthy Teriyaki Tofu and Broccoli Stir-Fry
- Tempeh Tenders
- More Breakfast Recipes
If you try this recipe out, tag me on Instagram @veggiekins so I can see your delicious re-creations and feature them! As always, I love when you share your reviews in the comments below, and if you make any fun substitutions, let me know how it worked out below too.
This post may contain affiliate links.