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Cast iron skillet of smoky tempeh sweet potato hash with charred bell pepper and cilantro on a wooden table

Smoky Tempeh Sweet Potato Hash: Crispy Skillet Breakfast

A one-skillet vegan breakfast hash with crisp seared tempeh, tender sweet potato, and smoked paprika throughout.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 214
Ingredients Method Notes

Ingredients
  

  • 2 sweet potatoes medium (about 550 g); peeled, cut into 1.5 cm cubes
  • 1 tempeh block (225 g); cut into 1.5 cm cubes
  • 1 red bell pepper medium; diced
  • 1 red onion small; diced
  • 3 cloves garlic minced
  • 3 tbsp olive oil divided
  • 2 tsp smoked paprika divided
  • 1 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1/4 tsp cayenne pepper optional
  • 2 tbsp tamari or soy sauce if not gluten-free
  • 1/2 tsp salt plus more to taste
  • 1/4 tsp black pepper
  • 2 tbsp fresh cilantro chopped, for serving
  • 1 lime cut into wedges, for serving
  • 1 avocado sliced, optional for serving

Method
 

  1. Bring a medium saucepan of salted water to a boil. Add the sweet potato cubes and parboil for 4 to 5 minutes until just fork-tender at the edges but still firm in the center. Drain well and pat dry.
  2. In a mixing bowl, toss the tempeh cubes with the tamari, half the smoked paprika, cumin, garlic powder, and cayenne. Let it sit for 10 minutes while you dice the vegetables.
  3. Heat 2 tbsp olive oil in a 12-inch cast iron skillet over medium-high heat. Add the tempeh in a single layer and cook 4 to 5 minutes per side, without moving it much, until deep golden and crisp at the edges. Transfer to a plate.
  4. Add the remaining 1 tbsp olive oil to the same skillet. Add the parboiled sweet potatoes in a single layer and cook undisturbed for 4 minutes until browned on one side.
  5. Add the onion, bell pepper, remaining smoked paprika, salt, and black pepper. Cook, stirring occasionally, for 6 to 8 minutes until the sweet potatoes are tender and the vegetables have softened with charred spots.
  6. Add the minced garlic and cook for 1 minute, stirring, until fragrant.
  7. Return the tempeh to the skillet and toss everything together. Cook for 2 more minutes to heat through and let the flavors meld.
  8. Taste and adjust salt as needed, then remove from the heat.
  9. Top with chopped cilantro and serve with lime wedges and avocado slices on the side.

Notes

  • Parboil sweet potato cubes before searing to avoid a raw center.
  • Pat tempeh dry after marinating so it crisps instead of steams.
  • Cook tempeh and sweet potato in the same skillet for shared flavor.
  • Don't stir the potatoes too early, let them brown undisturbed first.