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Kale, Sweet Potato and Tempeh Breakfast Hash
Ingredients
  • 1 medium unpeeled sweet potato, diced
  • 2 tablespoons extra-virgin olive oil, divided
  • 2 medium cloves garlic, peeled and finely chopped
  • ½ medium yellow onion, peeled and chopped
  • 3 cups chopped fresh kale
  • ½ cup crumbled organic tempeh
  • 2 tablespoons apple cider vinegar
  • ½ teaspoon paprika
  • ½ teaspoon cayenne pepper
  • 2 tablespoons nutritional yeast
  • ¼ teaspoon black pepper
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