Sweet Potato Hash w/ Brussels Sprouts, Apples & Tempeh

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Course Main Dish
Servings 4

Ingredients
  

  • 2 cups sweet potatoes peeled and chopped
  • 2 cups quartered brussels sprouts
  • 2 tablespoons olive oil for roasting divided*
  • sea salt for seasoning
  • 1 teaspoon ghee
  • 1 (8-ounce) block tempeh
  • 1/2 cup diced onion
  • 2 teaspoons minced garlic
  • 1 medium apple chopped
  • poultry seasoning *optional

Instructions
 

  • Preheat the oven to 400°F. Line two large baking sheets with parchment paper.
  • In a large bowl, toss the sweet potatoes with 1 tablespoon olive oil and a pinch of sea salt and toss to coat. Spread the potatoes in a single layer on one baking sheet, and roast for 30 minutes, tossing halfway through, until soft and golden.
  • In a large bowl, toss the Brussels sprouts and a pinch of salt in the remaining olive oil to coat and spread them on the second baking sheet. Roast for about 15 minutes until soft and lightly browned.
  • While the veggies are roasting, melt the ghee a large skillet over medium heat. Add the onion to the pan and sauté until softened, about 3 minutes. Add the garlic and sauté 1 minute. Add the tempeh and a dash of poultry seasoning (if desired) and cook until heated through about 7 minutes.
  • Stir in the chopped apples and sauté until the apples soften and the mixture is lightly browned.
  • Once the sweet potatoes and Brussels sprouts are done roasting, add them to the skillet, stirring to combine. Serve and enjoy!
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