Tempeh, Kale, and Sweet Potato Skillet

Tempeh, kale, and sweet potato skillet

This supremely nourishing trio of ingredients — tempeh, kale, and sweet potatoes — 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 the slaw recipes on this site. Photos by Evan Atlas.  Adapted from Vegan Express.

Serves: 6

  • 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 salt-free diced tomatoes
  • 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

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. Once cool enough to handle, cut them into large dice, leaving skins on if you had scrubbed them.

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.

Tempeh, kale, and sweet potato skillet recipe

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 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.

Nutrition information
Per serving: Calories: 304;  Total fat: 14g;  Protein: 16g;  Cars: 31g;  Fiber: 3.5g;  Sodium: 180mg

Tempeh, kale, and sweet potato skillet recipe

image_pdfimage_print

13 comments on “Tempeh, Kale, and Sweet Potato Skillet

  1. missusweezy

    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!

  2. ClareBear

    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.

  3. ClareBear

    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!!!

  4. Ana

    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.

  5. Ashley

    I was a little skeptical, but this was DELICIOUS! Loved the tempeh – my boyfriend told me “buy more of that!”.

  6. Farrah

    First time making it. Not only did I love the flavors, but my 8 year old son did as well. I substituted scallions for a small amount of yellow onion since I didn’t have any on hand, fire-roasted diced tomatoes, 50% mild curry and 50 % regular curry. The cashews were an excellent addition.

    Thanks!!

  7. Nava Post author

    It’s awesome to find a dish that you like, that’s appealing to the kids as well. So glad this worked for you, and I love hearing about readers’ tweaks and substitutions!

  8. Julia

    I loved this recipe! But I do have a couple of questions: after microwaving the sweet potatoes, do you remove the skin? And cut into chunks? That’s what I did – but I’m really such a novice cook, I need the most basic instructions :).

  9. Nava Post author

    Julia, the fault is mine. That instruction wasn’t made clear, and I’ve clarified in the recipe. Sounds like you figured it out, but thanks for the eagle eye!

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>