What's for Dinner? Sweet Potato & Tempeh Skillet


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

by Brown Vegan

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

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Recipe inspired by Veg Kitchen

Song playing while I cooked...

John Mayer-Gravity