Breakfast · Medium
Tempeh Sweet Potato Breakfast Skillet
Sweet-potato breakfast skillet with browned tempeh, onion and wilted spinach.
- Protein
- 26g
- Energy
- 323 kcal
- Carbs
- 28g
- Fat
- 14g
- Time
- 33 min
- Serves
- 4
HalalVegan
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Ingredients
Measured for 4 servings.
- 460 gTempeh
- 320 gSweet Potato
- 120 gSpinach
- 100 gOnion
- 8 mlOlive Oil
Make it
Method
Dice 320 g sweet potato into 1 cm cubes; cut onion and 460 g tempeh. Wash spinach and dry it.
Cook sweet potato and onion in 8 ml olive oil under a lid with a splash of water for 10–12 minutes until tender; uncover to evaporate water. Add tempeh and brown for 4–5 minutes.
Fold in spinach until just wilted. Divide the hot skillet among four; cool any meal-prep portions promptly.
Per serving
Nutrition snapshot
Approximate values per serving; product brands and cooking losses can change them.
- Protein
- 26g
- Carbs
- 28g
- Fat
- 14g
- Energy
- 323 kcal
