Roasted Beet, Sweet Potato & Tempeh Hash

Easy to put together brunch meal!  Roast the potatoes and beets ahead of time.

2 medium sweet potatoes
2 medium beets
1 onion
1 package soy tempeh
Olive oil
S and P

Preheat oven to 400.  Peel and cut potatoes and beets into small dice.  Toss with olive oil and salt.  Roast for 45 minutes.

Cut the onion into a small dice.  Saute in olive oil and salt.

Cut tempeh into small cubes.  Add to the onions when the onions have just become translucent.  Saute until at least one side is browned.

Add potatoes and beets to bring up to temperature.

Serve hot.  Enjoy!

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