Tempeh, sweet potato and butternut squash hash| The Healthy Tart
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Tempeh, Sweet Potato And Butternut Squash Hash

A delicious, healthy vegan dish which is great for using up leftovers.
Course Main Course
Cuisine Indonesian, Vegan, Vegetarian
Keyword fermented, gluten-free, healthy meal
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 4
Calories 261kcal
Author Eva Burg

Ingredients

  • 1 sweet potato medium-sized
  • 1/2 butternut squash
  • 2 tablespoons coconut oil or ghee
  • 1 cup onion diced
  • 7 oz tempeh cut into cubes (about 2cm x 2cm)
  • 2 tablespoons tamari or liquid aminos
  • 1 teaspoon turmeric
  • 1 teaspoon smoked paprika or to taste
  • 2 teaspoons Dijon mustard
  • 1/4 cup vegetable broth or as needed
  • 2 cups spinach or kale, chopped and tightly packed
  • 1 deseeded red chilli
  • juice of 1/2 lemon
  • 1 pinch red pepper flakes

Instructions

  • Preheat the oven to 400 °F/200 °C.
  • Rinse the sweet potato, peel the butternut squash and roast it together on a parchment lined baking tray for 35-45 minutes. You want it to be soft but not mushy.
  • Heat the ghee in a large skillet over medium heat.
  • Add the onions and sweat them until they turn golden.
  • Now add the tempeh to the pan and sauté until golden-brown as well.
  • Meantime chop the by now cooled down sweet potatoes and butternut squash into chunky cubes and add them to the pan.
  • Sprinkle the spices, tamari, chilli and lemon juice on top and stir before you pour in the broth.
  • Throw the spinach or kale on top and allow it to wilt.
  • Season with red pepper flakes.

Nutrition

Calories: 261kcal | Carbohydrates: 28g | Protein: 12g | Fat: 12g | Saturated Fat: 7g | Sodium: 631mg | Potassium: 865mg | Fiber: 4g | Sugar: 6g | Vitamin A: 16370IU | Vitamin C: 43.8mg | Calcium: 134mg | Iron: 3.3mg