Tempeh, Kale, and Sweet Potato Skillet
This supremely nourishing trio of ingredients are the basis of a quick, colorful, and comforting meal. It’s an adaptable dish, too—don’t like tempeh? Use tofu, seitan, or a can of chickpeas or white beans instead. It’s great with chard in place of kale, as well. Great served with any of theslaw recipes on this site. Adapted from Vegan Express.
Serves: 6
- 2 medium sweet potatoes
- 2 tablespoons olive oil
- 1 1/2 tablespoons reduced-sodium soy sauce
- One 8-ounce package tempeh, any variety,
cut into 1/4-inch slices crosswise - 1 good-sized bunch kale (about 8 to 12 ounces)
- 3 to 4 cloves garlic, minced
- One 15- to 16-ounce salt-free diced tomatoes
- 2 teaspoons good-quality curry powder, or to taste
- 1/4 to 1/2 teaspoon Thai red curry paste, dissolved in
a little warm water, or a sprinkling of
dried hot red pepper flakes, optional - 2 scallions, minced
- 1/2 cup cashew pieces
- Salt and freshly ground pepper to taste
Microwave the sweet potatoes until done but still nice and firm, allowing 2 to 3 minutes per potato.
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.
Meanwhile, cut the leafy part of the kale away from the stem, then coarsely chop into bite-sized pieces. Rinse well.
Heat the remaining oil in the stir-fry pan. Add the garlic and sauté over low heat until golden.
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.
Stir in the sweet potatoes, tempeh, and scallions and cook, uncovered, for 2 to 3 minutes longer. Stir in the cashews, season with salt and pepper and serve at once.
- Find lots more recipes on VegKitchen for kale, collards, and other hardy greens.
- Enjoy more of VegKitchen’s sweet potato recipes.
- Find more of VegKitchen’s Vegan Dinner Recipes and more Tofu, Tempeh and Vegan Sausage Main Dishes.
- Here are more tempeh recipes.
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9 comments on “Tempeh, Kale, and Sweet Potato Skillet”
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This recipe is simple and delicious! Great way to make use of all those healthy odds and ends you have in the fridge. I wasn’t sure how this would be with the use of the diced toms and the curry but it is fantastic. Very flavorful without being too distinct (either asian or indian flare). This one definitely goes into the recipe rotation!
This is a wonderful dish- delicious and impressive to serve. Add to that it’s health benefits and it’s a triumvirate of goodness. I didn’t change a thing except to heat it up with a sprinkle of cayenne pepper. I have made it twice now and have given the recipe out both times.
Thank you both for your comment! Glad you enjoyed this dish.
I would have added 5 stars but I didn’t see where to do that! In fact, I’m preparing it again tonight at the request of my family!!!
ClareBear, so glad you enjoyed this– these ingredients sure do go together!
I’ve made this twice. I love it!
Loved this recipe. I kind of improvised because I couldn’t find any sweet potatoes at the store, so I used Yams, and whatever ingredients I had laying around the house too (which was most besides the cashews). It turned out great.
I was a little skeptical, but this was DELICIOUS! Loved the tempeh – my boyfriend told me “buy more of that!”.
So glad you and your sweetie enjoyed this!