“This supremely nourishing trio of ingredients — tempeh, kale, and sweet potatoes — are the basis of a quick, colorful, and comforting meal. It’s especially delicious served with slaw!” – Nava Atlas, Veg Kitchen
Tempeh, Kale, and Sweet Potato Skillet
Don’t like tempeh? Use tofu, seitan, or a can of chickpeas or white beans instead. This dish is great with chard in place of kale, as well.
Course:
Vegan
Servings: 6
Calories: 304 kcal
Ingredients
- 1 large or 2 medium sweet potatoes about 1 pound
- 2 tablespoons olive oil
- 1 1/2 tablespoons reduced-sodium soy sauce
- 8- ounce package tempeh cut into 1/4-inch slices crosswise
- 1 good-sized bunch kale about 8 to 12 ounces
- 3 to 4 cloves garlic minced
- 15 to 16-ounce can diced tomatoes try fire-roasted
- 2 teaspoons good-quality curry powder or to taste
- Sriracha sauce or dried hot red pepper flakes to taste
- 2 thinly sliced scallions and/or 1/4 cup chopped cilantro
- Salt and freshly ground pepper to taste
- 1/2 cup cashew pieces for topping
Preparation
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Cook, bake, or microwave the sweet potatoes until done but still nice and firm, allowing 2 to 3 minutes per potato. If you’d like to keep the skins on, scrub them well. Otherwise just rinse.
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Once cool enough to handle, cut them into large dice, leaving skins on if you had scrubbed them.
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Heat half of the oil together with the soy sauce in a stir-fry pan. Add the tempeh and stir quickly to coat. Sauté over medium heat until golden and beginning to turn crisp, about 5 to 7 minutes, stirring frequently. Remove to a plate then set aside until needed.
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Meanwhile, cut the leafy part of the kale away from the stem, then coarsely chop into bite-sized pieces. Rinse well.
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Heat the remaining oil in the stir-fry pan. Add the garlic and sauté over low heat until golden.
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Add the kale along with about 1/2 cup water, the tomatoes, curry powder, and optional curry paste. Cover and cook over medium heat for 8 to 10 minutes, or until the kale is tender but still bright green.
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Stir in the diced sweet potatoes, tempeh, and scallions and/or cilantro and cook, uncovered, for 2 to 3 minutes longer. Season with salt and pepper, sprinkle with the cashews, and serve at once.