With a medley of vegetables (including tempeh-which is a fabulous source of protein), this dinner idea is both filling and flavorful.
I did add in some cashews but that ingredient is completely optional. In fact, I have no idea why I did that. lol The original recipe calls for it, and I guess I went along because I had cashews in the pantry. :-)
Watch me make it below and be sure to update me if you try the recipe. :-)
Sweet Potato & Tempeh Skillet
Ingredients (Serves 5)
- 2 medium sweet potatoes (not yams), cooked and cubed
- 2 tablespoons olive oil
- 2 tablespoons soy sauce
- (1) 8-ounce package tempeh, any variety, cut into 1/4-inch slices
- 1 cup kale, stems removed
- 1 cup fresh spinach
- 3 cloves garlic, minced
- (1) 15 oz diced tomatoes, in the can
- 2 teaspoons curry powder
- 2 scallions, minced
- ¼ cup water
- Salt and black pepper to taste
- 1/2 cup cashew pieces (optional)
Boil or steam the tempeh for about 8 minutes to minimize the aftertaste. Drain the tempeh.
In a small skillet, add in 1 tbsp olive oil and soy sauce. Sauté the tempeh for about 7 minutes on medium heat, stirring occasionally.
On medium heat, using your largest skillet, sauté garlic and 1 tbsp of oil for about 1 minute or until golden brown.
Add in water, tomatoes and curry powder and allow to warm for 2 minutes.
Reduce the heat to medium-low.
Then add in kale & spinach, cover skillet with a lid and cook for 6 minutes.
Afterwards, add in sweet potatoes, tempeh, scallions, and optional cashew pieces.
Garnish with additional scallions and sprinkle on salt and pepper to taste.
Recipe inspired by Veg Kitchen http://www.vegkitchen.com/recipes/tofu-tempeh-and-seitan/tempeh/tempeh-kale-and-sweet-potato-skillet/#siGQmZ1rczZu8TiQ.99
Recipe inspired by Veg Kitchen
Song playing while I cooked...