Sheet Pan Sweet Potato Tempeh Hash

This sweet potato tempeh hash makes great breakfast, lunch, dinner… any meal of the day! I like making it for breakfasts. It’s so easy to spend 40 minutes making it on a Sunday to be ready for the rest of the week, instead of spending time every morning making breakfast (or going through a drive-thru).

This one-pan meal packs in a lot of colors- meaning lots of healthy plant nutrients! Plus it is high in fiber and protein, and naturally low in saturated fat. I have three recommendations for this recipe:

1) Use pre-shredded brussels sprouts. They are not much more expensive than whole, and save you a lot of time.

2) Serve this with a fat source. While olive oil provides some fat, a little more will help make this a more balanced meal. Avocado or guacamole are great options flavor-wise. You could also try hummus, tahini, olives, sour cream, cheese, or eat some yogurt on the side.

3) Serve this with a sauce salsa verde or chimichurri. These sauces provide acid to brighten and balance the meal.

Sheet Pan Sweet Potato Tempeh Hash Serves 5-6 Prep Time: 10 minutes Cook Time: 35 minutes

Ingredients:
2 large sweet potatoes, cubed
1 red onion, quartered
3 Tbsp extra virgin olive oil
1 tsp smoked paprika
1/2 tsp ground cumin
1/2 tsp garlic powder
Salt + pepper to taste
16 oz tempeh, cubed
12 oz shredded brussels sprouts

Directions:
1) Preheat oven to 400F.
2) Spray a large sheet pan with nonstick spray. On it, toss sweet potatoes and onion with 2 Tbsp olive oil, paprika, cumin, garlic, and salt + pepper. Bake for 20 minutes.
3) Take pan out of oven. Add 1 Tbsp oil, tempeh and brussels sprouts, tossing well with a spatula or spoon. Bake for another 15 minutes.
4) Serve with optional garnishes like cilantro, avocado, salsa verde, chimichurri etc. Keep in the fridge up to 5 days.