Tempeh and Sweet Potato Hash

• 2 medium sweet potatoes
• Plus other cooked root vegetables as desired: beets, turnips, rhutabaga, potaoes
• 2 Tbsp olive oil
• 1 cup onion, diced
• 8-ounce package of Rhapsody Organic Tempeh , cut into 3/4 inch cubes
• 1 Tbsp tamari
• 1 tsp turmeric
• 1 tsp smoked paprika (or to taste)
• 2 tsp dijon mustard
• 1/4 cup Field Day Organic Vegetable Broth
• 2 cups kale, chard, spinach or collard greens, chopped and tightly packed
• 1 pinch red pepper flakes

Preheat oven to 400° F. Pierce sweet potatoes a few times with fork and place on baking sheet. Bake 35 to 45 minutes, or until tender but not mushy. Let cool for fifteen minutes, before chopping into 1/2-inch cubes. If you prefer, peel and steam the sweet potatoes.

Heat olive oil in large skillet over medium high heat. Add onion and sauté for 5 to 8 minutes, or until onion is just turning golden. Add tempeh cubes and sauté until golden brown (about 7 or 8 minutes). Add tamari, turmeric, smoked paprika, mustard, and a quarter cup of broth. Heat through, then add cooked sweet potato and use spoon to mash potatoes lightly, mixing ingredients together. Add greens, allowing them to wilt. When leaves turn bright green, add red pepper flakes, and season to taste. Serve warm.