Tempeh Sweet Potato Breakfast Skillet

What you need

Ingredients

Measured for 4 servings.

• 460 gTempeh
• 320 gSweet Potato
• 120 gSpinach
• 100 gOnion
• 8 mlOlive Oil

Make it

Method

1. 01

   Weigh and prepare all ingredients for Tempeh Sweet Potato Breakfast Skillet: 460 g Tempeh, 320 g Sweet Potato, 120 g Spinach, 100 g Onion, 8 ml Olive Oil. Wash produce and cut or grate it as the recipe requires.

2. 02

   Heat a wide pan over medium-high heat. Add the listed oil if included and cook Tempeh in a single layer until it takes on colour.

3. 03

   Add the remaining ingredients in their appropriate cooking order and toss for about 18 minutes. The ingredients should be tender but not falling apart.

4. 04

   Divide Tempeh Sweet Potato Breakfast Skillet into 4 equal portions. Add fresh herbs, cheese or delicate greens only at the end and serve straight away.