This is a hearty, savory, vegan breakfast, and one of my favorite ways to eat tempeh. To make this meal nightshade free, use sweet potatoes instead of regular potatoes and omit the peppers and paprika.
Servings
Ingredients
Grain
- 12 oz yellow potatoes or sweet potatoes, cubed
Veggies
- 1 bell pepper, diced
- 1 red onion, diced
- 2 carrots, diced
- 1/2 lb crimini mushrooms, sliced
- A few handfuls of kale, chopped and briefly steamed or sautéed
Protein
- 8 oz tempeh, cubed
Creamy Herb Sauce
- 1/4 cup tahini, 2 oz
- 1 garlic clove
- 1/4 cup fresh cilantro
- 1/4 cup fresh parsley
- 1 Tbsp fresh lemon juice
- 1/4 tsp ground cumin
- 1/4 tsp ground fenugreek
- 1/4 tsp good quality sea salt
- Water, non-dairy milk, or dairy milk, to thin
Seasonings
- Salt & pepper, to taste
- 1/4 tsp dried oregano
- 1/4 tsp garlic powder
- Pinch of smoked paprika
Instructions
- Do Ahead: Marinate the tempeh using your favorite tempeh marinade or use a pre-marinated brand of tempeh (see suggestions in recipe notes)
- Preheat the oven to 400° F and line a baking sheet with parchment paper.
- Toss the cubed potatoes and diced veggies in a tiny bit of olive oil (or lemon juice for oil-free cooking) and the salt, pepper, and dried thyme.
- Spread the potatoes and veggies out in a single layer on the baking sheet and place in the oven.
- While the potatoes are roasting, make the herb sauce by blending all ingredients in a small blender cup, or in a small jar with an immersion blender. Add water to reach desired consistency. Divide into 4 equal servings, or use about 2 Tbsp for a single serving.
- Briefly steam or sauté the kale, to soften.
- After the potatoes have been in for about 15 minutes, add the marinated tempeh to the pan (brush with a little oil if desired) and return to oven for about 10 minutes.
- Assemble bowls, garnish, and serve.
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