Tempeh Hash

Ingredients:

8 ounces tempeh, diced
1 tablespoon maple syrup
1 tablespoon soy sauce
1/2 tablespoon chili powder
1 teaspoon smoked paprika
1 teaspoon cumin
1 tablespoon oil
1 russet potato, diced
1 small onion, diced
1 red bell pepper, diced
2 cups kale, thinly sliced
basil, chiffonade

Steam tempeh for 10 minutes and set aside.

Combine sauce ingredients and set aside.

In a skillet, heat the oil and cook the potatoes until golden. Add the red bell pepper and onion, then the tempeh and sauce mixture. Cook for a few minutes and stir in the kale. Remove from heat and top with the basil.