Vegan | Gluten-Free | OMS

4 serves


  • 2 medium (or larger) sweet potatoes
  • 2 Tbsp olive oil
  • 1 cup (160g) diced onion
  • 8oz (225g) tempeh, cut into squares ¾ to 1 inch (2 to 2.5cm) thick
  • 1 tsp ground turmeric
  • 1 tsp smoked paprika
  • Quarter cup (60ml) of vegetable broth
  • 1 Tbsp tamari
  • 2 tsp Dijon mustard
  • 2 cups (about 150g) tightly-packed chopped kale, Swiss chard, or collard greens
  • Pinch of red chilli flakes
  • Sea salt and freshly-ground black pepper to taste


  1. Preheat the oven to 400°F (200°C).
  2. Stab the sweet potatoes a couple of times with a fork then lay on a baking sheet. Bake for 35-45
    minutes – they should be tender, but not sloppy or mushy. Cool for 15 minutes. You can also cook the sweet potato other ways – boil then grill, steam – whatever you prefer the flavours of/have time for.
  3. Cut the sweet potatoes into ½-inch (1.3cm) cubes. Heat the olive oil in a large frying pan over
    medium-high heat.
  4. Add the onion and sauté until the onion turns slightly golden-brown.
  5. Add the tempeh and sauté to a golden brown. After this you can either leave the tempeh separate, or mush it all in together a bit as you add the sweet potato.
  6. Add the sweet potatoes, turmeric, paprika, broth, tamari, and mustard, then mash the potatoes somewhat and combine all ingredients.
  7. Add the greens to the pan, stirring occasionally, until they wilt.
  8. Stir in the chilli flakes then season with salt and pepper to taste.

Best served immediately.

Learn how to cook tempeh and make it delicious here.