Hash is perfect for breakfast, brunch, or dinner, and the leftovers make great burritos.
Sweet Potato Hash with Beef or Tempeh
- 8 ounces ground beef or tempeh
- 1/2 cup walnut pieces use in tempeh version only
- 2 tablespoons taco seasoning see recipe on this page
- 1/2 cup water
- 1 –2 tablespoon avocado oil divided
- 1 large sweet potato peeled and diced into small cubes (about 2 1/2 cups)
- 2 cups brussels sprouts halved
- 1/2 medium yellow onion diced
- 2 –3 cups kale roughly chopped
- Salt and black pepper to taste
- Canola or other vegetable oil for cooking the beef or tempeh
For the meat:
- Heat oil in a large skillet over medium-high heat, and brown ground beef, using a spatula to break up the meat as it cooks. When the meat is cooked through, sprinkle 3 tablespoons of taco seasoning over the meat. Add 1/2 cup water and stir to combine.
- Set aside.
For meatless version:
- Pulse nuts in a food processor until finely ground, almost powdered. Add the tempeh and pulse on and off until it’s ground into crumbles; careful not to overdo it.
- Heat 1 tablespoon oil in a large skillet. Add the tempeh mixture and sauté over medium heat until turning golden, stirring occasionally. Sprinkle 2 tablespoons of taco seasoning over the tempeh. Add 1/2 cup water and stir to combine. Set aside.
- In the same skillet the beef or tempeh was browned in, add 1/2 tablespoon of avocado oil. Add diced sweet potatoes, dash with salt and pepper, and sauté for 10–15 minutes over medium-high heat, stirring occasionally, until almost cooked through.
- Add remaining 1/2 tablespoon of avocado oil and the onions and brussels sprouts, and sauté for about 3 minutes or until vegetables are tender.
- Fold in kale and taco meat or tempeh and continue to cook until heated through and kale wilts.
- 4 tablespoons chile powder
- 1 1/2 tablespoons ground cumin
- 1 tablespoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoon dried oregano
- 1/2 teaspoon paprika
- 2 teaspoon sea salt
- 1/2 teaspoon cayenne pepper
- Place all ingredients in a small jar, cover, and shake to combine.
- Store in an airtight container.
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