Spicy chipotle red bean and sweet potato hash with tempeh

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Spicy chipotle red bean and sweet potato hash with tempeh

Spicy chipotle red bean and sweet potato hash with tempeh

Gluten-Free Friendly, Dairy-Free, Vegan, Diabetes-Friendly, Spicy, <600 Calories, Protein Plus

2 Servings, 580 Calories/Serving

30–45 Minutes

If you’re in the mood for a warming breakfast for dinner, our tempeh-centric hash, gently spiced with chipotles, fits the bill.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • ½ pound organic flax tempeh
  • Sunbasket chipotle simmer sauce base (fire-roasted tomatoes - coconut milk - molasses - Dijon mustard - apple cider vinegar - chipotle chile powder - dried Mexican oregano)
  • 1 organic purple sweet potato
  • 1 organic red onion
  • 1 organic red or other bell pepper
  • 3 organic scallions
  • ½ cup cooked red beans
  • 1 organic Gala or other apple
  • 4 or 5 sprigs organic fresh cilantro

Nutrition per serving

Calories 580, Total Fat 18g (23% DV), Sat. Fat 3.5g (18% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 230mg (10% DV), Total Carb. 76g (28% DV), Fiber 22g (79% DV), Total Sugars 29g (Incl. 5g Added Sugars, 10% DV), Protein 28g
Contains: Tree Nuts (coconut), Soybeans

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Start the tempeh

  • Crumble or cut the tempeh into ¼-inch pieces.
In a large sauce pot, combine the chipotle simmer sauce base and 2 tablespoons [¼ cup] water and bring to a boil. Reduce to a simmer, add the tempeh, and cook, stirring occasionally, until the tempeh is softened and the liquid is absorbed, 6 to 8 minutes. Remove from the heat and season to taste with salt and pepper.
While the tempeh cooks, prepare the remaining ingredients.


Prep the remaining ingredients

  • Scrub or peel the sweet potato. Cut the potato into ¼-inch pieces.
  • Peel and finely chop enough onion to measure ¾ cup [1½ cups].
  • Remove the stem, ribs, and seeds from the bell pepper; cut the pepper into ¼-inch pieces.
  • Trim the root ends from the scallions; thinly slice the scallions, keeping the white and green parts separate. Set aside the green parts for garnish.
  • Rinse the red beans.
  • Core and cut the apple into ¼-inch pieces.
  • Coarsely chop the cilantro; set aside half for garnish.


Cook the hash

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the sweet potato, season with salt and pepper, and cook, stirring occasionally, until starting to brown, 3 to 5 minutes. Stir in the onion, bell pepper, and white parts of the scallions and cook until starting to soften, 1 to 2 minutes. Stir in the beans and tempeh and cook until warmed through and the vegetables are tender, 1 to 2 minutes. Remove from the heat and stir in the apple and half the cilantro. Season to taste with salt and pepper.


Transfer the hash to individual plates. Garnish with the green parts of the scallions and remaining cilantro and serve.
Kids Can!
  • Crumble the tempeh.
  • Measure the onion.
  • Rinse the red beans.
  • Divide the cilantro in half.
  • Garnish the hash.