There’s nothing wrong with potatoes for breakfast, but try switching things up with this protein-packed Plantain Tempeh Breakfast Hash.

I love breakfast foods of all kinds — sweet, savory, or somewhere in between. Add a hash to the mix and I’m even happier. This Plantain Tempeh Breakfast Hash offers a delicious alternative to the usual potato hash. Plantains bring a starchy, slightly sweet, tropical note that pairs beautifully with savory tempeh and vegetables.

The hash combines browned green plantains with bell peppers, onions, seasoned tempeh, and black beans, served over a bed of wilted kale. It’s rich in protein, fiber, iron, and vitamin C, making it a satisfying, energizing way to start the day. The flavors are bright and balanced, with lime and cilantro rounding everything out.

If you need a portable option, spoon the hash into a large tortilla, toast both sides in a skillet, wrap it in foil, and take it on the go. A side of salsa is an excellent accompaniment.

If you like, add healthy fats by topping the finished hash with cubed avocado or a simple guacamole. The creamy texture contrasts nicely with the crispy plantains — it’s a delightful combination.

Yield: 4

Plantain Tempeh Breakfast Hash

A satiating and delicious Plantain Tempeh Breakfast Hash.

Prep Time
15 minutes

Cook Time
25 minutes

Total Time
40 minutes

Ingredients

• 8 ounce package tempeh
• 1 cup vegetable broth
• 1 tablespoon liquid aminos
• 1 tablespoon coconut oil
• 2 cups chopped green plantains
• 3/4 cup diced yellow onion
• 1 clove garlic, minced
• 1 1/2 cups diced mixed bell peppers (yellow, green, and red)
• 1 tablespoon diced jalapeno (optional)
• 15 ounce can cooked black beans, rinsed and drained
• 1 teaspoon chili powder
• Pinch of cayenne pepper
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons lime juice
• 1/2 teaspoon salt, or to taste
• 6 cups chopped kale
• Salsa, for topping

Instructions

1. In a small pan over medium heat, combine the tempeh, vegetable broth, and liquid aminos. Cover, bring to a boil, then reduce heat to medium-low and simmer for 15 minutes.
2. In a large sauté pan, warm the coconut oil over medium heat. Add the plantains and sauté until browned on most sides. Add onions, garlic, bell peppers, and jalapeños (if using) and cook until the onions turn translucent.
3. When the tempeh is cooked, drain and reserve the liquid. Cube the tempeh and add it to the pan with the black beans, chili powder, cayenne, and 2–3 tablespoons of the reserved cooking liquid to keep the mixture moist.
4. Stir the hash, cover, and cook over medium-low for five minutes. Remove the lid and finish with chopped cilantro, lime juice, and salt to taste.
5. While the hash finishes, wilt the kale in a separate pan over medium heat until softened and bright green. Divide the kale among four plates or bowls, top with the plantain hash, and serve with salsa and optional avocado.

Notes

These are generous portions; you can easily stretch this to six smaller servings if desired.

Nutrition Information:

Yield:

4

Serving Size:

1 grams

Amount Per Serving:
Unsaturated Fat: 0g

Did you make this recipe?

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For the next post I’m thinking of a miniature sweets recipe—are you in?