Food + Drink

Sweet potato hash.


One of our favorite breakfasts is the tempeh hash with collard greens from Sacred Chow. This is a completely different dish, but I had the flavors (and this recipe) in mind when I made this super-healthy brunch this morning to start off 2011. If you have a food processor, the prep only takes a few minutes.

Sweet Potato Hash (vegan)
Serves 2 as a main dish, or 4 as a side

2 large sweet potatoes, grated
1/2 medium onion, diced
5 cloves garlic, minced
8 oz tempeh, crumbled
1 cup collard greens, chopped (kale or chard would also be fine)
1/4 cup raw pumpkin or sunflower seeds, chopped
1/3 cup nutritional yeast
2 tbsp toasted sesame oil
1 tbsp olive oil
1 tsp paprika
1 tsp cumin
salt and pepper to taste

Preheat oven to 350°F.

Put everything in a large bowl. Stir until everything is combined well and the oil is evenly distributed. (You could also throw in some chopped mushrooms or red peppers…)

Spread on a large cookie sheet (use one with sides!). Bake for 35-40 minutes, tossing once midway.

Serve! Tastes extra good with Cholula sauce.

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  • Reply Cubic Dreams January 1, 2011 at 4:03 pm

    This sounds delicious! I’ve never seen anything like it before, but I’d love to try making it.

  • Reply misa January 1, 2011 at 8:02 pm

    when i lived in boulder, i used to tell people that the woman on the cholula bottle was my grandma.

  • Reply Jules January 1, 2011 at 11:01 pm

    This looks delicious, and probably low in points, too. (What? It’s January.)

  • Reply ashlie January 2, 2011 at 8:02 am

    Excellent! I have collards leftover from new year’s meal and my family somehow doesn’t like plain sweet potatoes. Can’t wait to try for lunch, thanks.

  • Reply me @{life or something...} January 2, 2011 at 1:47 pm

    i have seen a lot of vegan and raw recipes ask for nutritional yeast, and the kale chips that i buy from my favourite raw food bar, in toronto, list it as an ingredient in thier ‘sour cream’ and hemp kale chips. but i am not exactly sure what it is, and it’s purpose? is it the same yeast used in bread making?

  • Reply Lonely Wife Project January 3, 2011 at 6:17 pm

    I’m making this immediately!!!

  • Reply Dawn January 3, 2011 at 8:31 pm

    This sounds divine, Anna! I can’t wait to try it for myself. On a related note, I’m trying to go vegan and as a fellow coffee fan, I was wondering if you have any recommendations for the best tasting dairy substitutes to compliment my morning cup. Also, do you use sugar with your coffee or stevia (or none of the above)? Thanks in advance!

    • Anna @ D16 January 3, 2011 at 10:25 pm

      Evan and I both really like Silk Creamer (I like original/plain) in our coffee, but we’re also fine with any kind of soy milk when we’re out and about. I find that the sweetness of soy milk means that I don’t really need sugar, but I usually stir in a half-teaspoon of organic raw sugar. I like agave in my tea, but I’m not crazy about the way it tastes in coffee.

      We’ve also tried rice milk and almond milk in our coffee, but we both think soy tastes the best. (Make sure you buy soy milk/creamer made from organic, non-GMO soybeans, though!)

  • Reply Dawn January 4, 2011 at 1:06 pm

    Thanks so much for the helpful info, Anna! 🙂

  • Reply ashlie January 4, 2011 at 5:42 pm

    I made it (minus the yeast, which I didn’t have) and it was delicious! Thanks for the great idea.

    • Anna @ D16 January 4, 2011 at 6:45 pm

      Oooh, you should try it again with the nutritional yeast! That’s the best part 🙂

  • Reply Daniel January 4, 2011 at 10:58 pm

    YUM! I have to remember to make this. Looks delicious. 🙂

  • Reply Foster January 6, 2011 at 1:37 am

    saw this and just HAD to make it right away. Trader Joe’s was out of tempeh (bastards!) so I used extra firm tofu. It was delicious! it needs a little longer with the moisture in the tofu, but totally worth it. i’m sure it’s a completely different dish with the tempeh, but this variation made me smile 🙂

  • Reply Amanda January 7, 2011 at 7:40 pm

    Damn, I am so glad you went vegan. more recipes!
    I made the hash tonight and we ate it as a side with banana walnut waffles (from the veganomicon cookbook – so good. make them!) and it was one of the best dinners I’ve had in a while. I’m sure I’m not the only one who makes breakfast for dinner sometimes…

  • Reply chrispito January 8, 2011 at 11:36 pm

    Your meals always look delicious. I’m not a vegan but your food always inspires me:)

    • Anna @ D16 January 9, 2011 at 12:54 am

      It’s okay to eat vegan stuff even if you’re not a vegan, I promise. 😉

  • Reply stephanie in nc January 9, 2011 at 5:42 pm

    Making this tonight for the second time since you posted. Used it as a side and cubed the sweet potatoes. We really loved the difference in texture BTW greens and potatoes. Post more recipes, please!

  • Reply jenny February 12, 2011 at 8:23 am

    Great recipe, Anna! I made this tonight and it’s delicious. Used english spinach roughtly chopped, and sprinkled some light soy on top before baking, as I don’t have any nutritional yeast. Not sure I’d like that anyway – is it really cheesy flavoured? Never tried it.

    Thank you for sharing. I think this is going to be the idea that is the basis for heaps of healthy cooking for me this year!

    Also ordered Appetite for Reduction on your recommendation. Love it that you guys are vegan!

  • Reply jenny February 16, 2011 at 6:46 am

    Made this again, this time with crumbled tofu. Different effect, but still delish. I adore this recipe!

  • Reply kelly johnson February 20, 2011 at 8:37 pm

    This recipe is amazing! I’m about to make it for the second time in two weeks. Not vegan, but it’s pretty sweet with a fried egg on top.

  • Reply Andrew April 26, 2011 at 7:03 pm

    This recipe looks (and smells) incredible — it’s in my oven right now! Thanks kindly for sharing.

    I have a rookie sesame oil-user question: do you really mix it in with the rest of the recipe and put it in the oven? As someone who has burned sesame oil before and ruined things, I was too afraid to put it in with everything, but I’ll add it afterward. Am I being afraid for no reason? Reading some stuff online, it seems that some kinds of sesame oil have a smoke point of 351F, but I’m not sure if my sesame oil is of this variety (and the packaging doesn’t seem to indicate, either).

    • Anna @ D16 April 26, 2011 at 7:22 pm

      Andrew, if you have a light (refined) sesame oil, you’ll be fine mixing it in. If yours is the dark, toasted kind, though, you might want to add it at the end if you’re at all concerned. I’ve never had a problem with it burning at 350, though!

  • Reply Sarah October 10, 2012 at 8:12 pm

    I scoured your blog today for recipes (your chili recipe is a favorite!!!), and happened upon this one. The verdict? Comfort Food 101 for a crisp fall night. I used bacon tempeh instead of regular tempeh…super tasty! I only had Sriracha laying around–which was good, but I imagine some kickass BBQ sauce would also be delicious.

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