Nothing says good morning like this colorful bowl of Curried Tempeh Quinoa Breakfast Hash. Sweet potatoes, white beans and pumpkin seeds add flavor, nutrition, and protein. An oil-free, gluten-free, nut-free recipe.
If you’re thinking I went a little overboard with the ingredients for my Curried Tempeh Quinoa Breakfast Hash, you’d be quite right.
There’s tempeh and beans and quinoa — and pumpkin seeds — in this dish, which makes it something of a protein power breakfast. But isn’t that just what we all need on a weekend? Some extra zest to do all those things that, thankfully, have nothing to do with work.
I love using leftover quinoa for this recipe, and if you have some canned beans on hand — I used white, but really, any bean will do — this breakfast will not take you more than 20 minutes to put together. You can certainly vary the amounts of the ingredients– this is not an exact science– so if you feel like less beans and more quinoa, or no tempeh, be my guest. Be sure you taste as you make to ensure that you balance out the other ingredients.
As exotic as the word “curried” might make this sound, there is really no special ingredient here other than good old curry powder, an ingredient I once sneezed at, like many Indian cooks, but now embrace wholeheartedly. It adds a wonderful flavor that’s milder than what you’d get from garam masala, but it will most definitely make your tastebuds sing.
I like making a bowl of this hash with some baby spinach, tomatoes and cucumbers, for more texture. Avocados would be blissful here.
- 1 approx. 15 oz can of white or other beans (sub with 1 1/2 cup cooked beans, if cooking beans from scratch)
- 1 8-oz package tempeh, cut into 1-cm cubes
- 1 cup cooked quinoa
- 1 red onion, finely diced
- 1 large sweet potato, cut in 1/4-inch cubes
- 4 cloves garlic, smashed and minced
- 1 tsp dry basil leaves, or 1 tbsp fresh basil, chopped
- Juice of 1 lemon
- 1 tsp cayenne pepper (or use any hot sauce you love, like Sriracha)
- 2 level tbsp curry powder
- Salt and ground black pepper to taste
In a large saucepan or wok, add two tablespoons of water. Add the onions and garlic with a pinch of salt and ground black pepper and saute, over medium-high heat, until the onions are translucent.
Add the sweet potatoes, cover, and cook for 8-10 minutes or until the sweet potatoes are cooked. Stir occasionally to ensure they are not sticking, and add more water if needed.
When the sweet potatoes are tender, add the cayenne, curry powder, basil, and stir to mix.
Add the quinoa, beans, and tempeh and stir well to mix. Warm through and serve. I like serving this with a drizzle of coconut-coriander chutney which adds a nice layer of flavor, but you can skip it. The hash is also delicious without it.
More savory vegan breakfast recipes: