Spicy Vegan Chorizo Hash with Bell Peppers

Ingredients

• 8 oz tempeh
• 1 whole red bell pepper
• 1 whole green bell pepper
• 2 large potatoes
• 2 tbsp chili powder
• 1 tbsp cumin
• 3 tbsp olive oil
• 1 medium onion
• 2 cloves garlic
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp paprika
• 0.5 cup fresh cilantro
• 1 whole avocado

Instructions

1. 1

   Start by peeling and dicing the potatoes into small cubes (about 1/2 inch).

2. 2

   In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced potatoes and season with salt and black pepper. Cook for about 10-12 minutes, stirring occasionally, until the potatoes are golden brown and crispy.

3. 3

   While the potatoes are cooking, crumble the tempeh into a bowl and mix in the chili powder, cumin, paprika, and a pinch of salt. Set aside.

4. 4

   Once the potatoes are crispy, remove them from the skillet and set aside. In the same skillet, add 1 tablespoon of olive oil. Add the chopped onion and minced garlic, cooking for about 3-4 minutes until softened.

5. 5

   Add the crumbled tempeh to the skillet with the onions and garlic. Cook for about 5-7 minutes, stirring occasionally, until the tempeh is browned and fragrant.

6. 6

   Dice the red and green bell peppers and add them to the skillet. Cook for an additional 5 minutes until the peppers are tender.

7. 7

   Return the crispy potatoes to the skillet and mix everything together. Cook for another 2-3 minutes to heat through. Adjust seasoning with salt and pepper if needed.

8. 8

   Remove from heat and stir in the chopped fresh cilantro.

9. 9

   Serve hot, topped with sliced avocado and additional cilantro if desired.