Curried Tempeh Quinoa Breakfast Hash
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.
Servings: 8 servings
Calories: 189kcal
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.
Nutrition
Calories: 189kcal | Carbohydrates: 29g | Protein: 11g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Potassium: 576mg | Fiber: 5g | Sugar: 3g | Vitamin A: 6138IU | Vitamin C: 3mg | Calcium: 94mg | Iron: 3mg