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Hosting Easter brunch this Sunday or bringing a dish to a party? Why not Sweet Potato Hash with Tempeh and Cilantro Pesto? Hash is all the trend with it’s crispy goodness. Tempeh, a whole-soybean patty, offers good protein and a nutty essence. Adjust for meat eaters by adding chicken sausage. Make the hash ahead of time and reheat in the oven. Cilantro Pesto is like a green Sriracha – mouth satisfying flavor bomb served on the side.
Sweet Potato & Kale Hash with Smoky Tempeh or Chicken Apple Sausage
Serves 4 | Time: ~35 minutes
(gluten-free, nut-free, can be vegan)
For the Hash:
- 2 medium sweet potatoes, peeled + diced small
- 1 small red onion, sliced
- 1 red bell pepper, chopped
- 2 cups chopped kale, ribs removed
- 2 tablespoons olive oil (or avocado oil)
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- Salt + pepper to taste
- Optional: pinch of red chili flakes
Protein Options:
Smoky Tempeh:
- 1 block tempeh, sliced into strips or cubes
- 1 tablespoon tamari
- 1 tablespoon maple syrup
- ½ teaspoon liquid smoke or smoked paprika
- 1 teaspoon olive oil
Chicken Apple Sausage:
- 2–3 pre-cooked chicken apple sausages, sliced into rounds
1. Roast the Sweet Potatoes
- Preheat oven to 400°F.
- Toss sweet potatoes with olive oil, smoked paprika, cumin, salt and pepper.
- Spread on a parchment-lined sheet.
- Roast for 20–25 minutes, flipping halfway, until golden and tender.
2. Cook the Protein
Tempeh:
- In a skillet, heat oil. Add tempeh strips.
- Drizzle with tamari, maple, and liquid smoke.
- Cook over medium until golden on both sides, ~5–7 mins.
Sausage:
- Sauté in a pan until browned and sizzling, ~5 minutes.
3. Sauté Veggies
- In a large skillet, heat a splash of oil.
- Add red onion and bell pepper. Sauté 5 mins until soft.
- Add kale and a splash of water. Cook until wilted, 3–4 mins.
- Fold in roasted sweet potatoes.
4. Assemble the Hash
- Stir in your protein of choice.
- Taste and adjust seasoning (add chili flakes or lemon for a pop).
5. Serve It Up!
- Optional toppings: sliced avocado, hot sauce, poached egg, or fresh herbs
- Serve in a shallow bowl with a fork
Vegan Cilantro Pesto
1 cup roasted cashews
2 cloves garlic
1 teaspoon shallot
1 small Serrano chili, coarsely chopped
1 bunch cilantro, washed and spun dry
¼ cup good quality olive oil
2 tablespoons brown rice wine vinegar or lemon juice
Water as needed
Salt and pepper to taste
In food processor, purée cashews, garlic, shallot, chili and cilantro until a paste. Add vinegar and purée until a smooth green paste. Slowly drizzle in oil. Add water to reach desired consistency. Add salt and pepper to taste.
