Your link text

sweet potato skillet

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

Powered by Recipage

Recipe inspired by Veg Kitchen

Song playing while I cooked...

John Mayer-Gravity

~Get the Free Vegan Starter Kit~

Powered by ConvertKit