Spicy Tempeh, Sweet Potato and Sweetcorn Hash

This recipe is a delicious and healthy way to get some extra phytoestrogens into your diet to help support hormone balance as well as a load of veg and spices with antioxidant and anti-inflammatory properties. Did I mention it’s also delicious ;)

Ingredients

• 250g tempeh

• 1 onion

• 1 red bell pepper

• 1 small tin sweetcorn

• Handful of kale

• 1 sweet potato

• 1/2 tbsp paprika

• 1 tsp ground cumin

• 1/2 tbsp garlic powder

• 1/3 tsp cayenne pepper (leave out if you don’t like spicy, add more if you want extra spice!)

• Salt and pepper to taste

• Serve with a dollop of sour cream, a few slices of avocado and fresh coriander garnish

 
Method

• Finely chop onion, pepper and sweet potato

• Shred the kale

• Crumble or dice the tempeh and spread in bottom of large nonstick skillet.

• Add 1/2 cup water, cover, and bring to a boil.

• Reduce heat to medium-low, and simmer 5 minutes.

• Drain in colander, and wipe out skillet.

• Add oil to skillet, and heat over medium-high heat.

• Return tempeh to pan along with onion, pepper, sweetcorn, kale and sweet potato.

• Sauté 5 to 7 minutes, or until beginning to brown.

• Sprinkle with paprika, garlic powder, cumin, and cayenne pepper.

• Sauté 7 to 8 minutes, or until sweet potato is brown and tender.

• Serve with sour cream (or vegan yoghurt), avocado and a coriander garnish