Blue Plate Special #17: Grilled Agave Mustard Tempeh over Sweet Potato Kale Hash

Weeknight meals need to be easy but full of nutritious ingredients.  Kale is getting more play around here.  I picked some up the other day (hoping for some inspiration) along with the sweet potatoes.  Since everything is better with onions, I threw this together for a post-yoga dinner tonight.

Agave Mustard Tempeh
1/4 cup tamari
1/4 cup agave
1/4 sunflower oil
2 tbsps dijon mustard

Sweet Potato Kale Hash
1 onion
2 sweet potatoes
1 bunch lacinato kale
The juice of 1/2 lemon
Dash garlic powder
Pinch of salt

Mix all of the marinade ingredients together well and pour over sliced tempeh. Dice up the onion and saute in olive oil and a little salt. Keep the flame high at first to burn the bottom layer of the onions just a bit and then turn down the flame and keep cooking.

Cut the sweet potatoes into small cubes. Add to the onions and cook. They will get soft after 5 minutes or so. Chiffonade the kale to the pan and season with salt and garlic powder. Heat up your grill and cook the tempeh well on both sides.

Right before you are ready to serve, squeeze the fresh lemon juice over the hash and stir to combine, bringing all of the flavors together.

To plate, place the sweet potato kale hash on a plate and top with tempeh. Enjoy!

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