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Ingredients
  • 8 ounces tempeh
  • 1 and ½ pounds russet potatoes, diced into ½" cubes
  • 1 tablespoon maple syrup
  • 1 tablespoon reduced sodium soy sauce
  • 1 tablespoon chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • 1 tablespoon olive oil
  • 1 small yellow onion, diced
  • 1 red bell pepper, diced
  • 2 cups kale, sliced thin
  • fresh basil, for topping
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