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 healthy 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 Curried Tempeh Quinoa Hash might 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.
Related recipes
- Cauliflower Tempeh Masala Tacos
- Tuscan Tempeh and Bean Sandwich
- Savory Herbed Tempeh Stew
- Vegan Lentil and Quinoa Steak
- Vegan Breakfast Casserole
- Chipotle Vegan Burritos with Roasted Red Pepper Sauce
- Vegan Zucchini Breakfast Strata
- Vegan Hash Brown Waffles
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Curried Tempeh Quinoa Breakfast Hash
Ingredients
- 15 oz white beans (canned or cooked)
- 8 oz tempeh (cut into 1-cm cubes)
- 1 cup cooked quinoa
- 1 red onion (finely iced)
- 1 large sweet potato (cut in ¼-inch cubes)
- 4 cloves garlic (smashed and minced)
- 1 teaspoon dry basil (or 1 tablespoon fresh basil)
- Juice of 1 lemon
- 1 teaspoon cayenne
- 2 level tbsp curry powder
- Salt and ground black pepper to taste
Instructions
- 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.
Zoe
This is a really tasty recipe! I used mixed taco beans as it's all I could find and it took longer than anticipated when you factor in quinoa cooking time. I also used crumbled firm tofu in place of tempeh as the shops around my area don't stock tempeh. I've made it into 5 portions as I'm a hungry gal and have been reheating it in the microwave all week and the flavours hold up! Definitely on my regular rotation list for large breakfasts/lunches from now on - thanks!
Sarah
I made your curried Tempah quinoa breakfast hash and love it. I added a few peanuts which blended well with the flavors. Im looking forward to making more of your recipes Thank you!
Renee
I just made the breakfast hash and love it. The spices are amazing and all the great textures from sweet potatoes to quinoa are delicious. Thank you for posting these recipes.
Anna
Hi there! I love your recipes and wanted to let you know I featured one of them (adapted slightly) on my blog; it was the brussels sprouts stew recipe, which was amaaaazing! Hope that is ok- I gave you credit and linked to your blog. Thanks so much for the inspiration!
Vaishali
Hi Anna, thanks for the kind words, and for the heads up! So glad you liked the brussels sprouts stew. It's one of my favorites. 🙂
Meenu
Hi Vaishali, love your blog. Thank you for sharing these oil free recipes, We have already tried the chickpea stew and loved it. This is next on my list.
Vaishali
Thanks, Meenu! So glad you guys liked the stew.