Easy Plant-Based Breakfast Hash with Sweet Potato, Spinach & Tempeh


This plant-based breakfast hash is the perfect high-protein, blood sugar-balancing meal when you want a hearty breakfast AND a calm morning.

Prep time:

10 mins

Cook time:

45 mins

Total time

60 mins

Easy Plant-Based Breakfast Hash with Sweet Potato, Spinach & Tempeh

Busy mornings are no match for this plant-based breakfast hash! Requiring just ten minutes to put together, this is the perfect low effort meal when you want a hearty breakfast AND a calm morning.

It really is the simplest to make. Simply combine cubed sweet potatoes, tempeh, beets, and chunky sliced red onions in a baking dish. Add a flavorful mix of tomato paste, Calabrian chili paste (my favorite condiment at the moment), and dried thyme for a burst of bold flavor that will make your tastebuds do a happy dance. Bake until the vegetables are tender with crispy edges. Enjoy with torn basil, sliced avocado, and your favorite hot sauce.

And you have a hearty and satisfying meal waiting for you whenever you’re ready to eat.

This image shows a closeup of a plant-based breakfast hash in a red and white baking dish with an orange napkin.

Ingredient Highlight in this Plant-Based Breakfast Hash:

The great thing about this dish is that it allows for so much flexibility. If you don’t don’t one ingredient or don’t like something, it can easily be substituted for another. Don’t be afraid to try different veggie combinations, play around with the fresh and dry herbs you use, and switch up your protein. Plant-based sausage, pressed and marinated tofu, crispy chickpeas, or eggs, if you eat them, would all be delicious in this breakfast hash.


An ingredient that some people love and others hate, tempeh adds a deliciously nutty and chewy texture to this plant-based breakfast hash. I like to cut it fairly small — about 1/2 inch cubes — so the sauce has more opportunity to flavor each bite.

Sweet Potato

These are a go-to ingredient for all my breakfast hash recipes, but you could of course use regular potatoes instead. Cut the potatoes into 1-inch cubes so that they cook at the same time as the beets.


Such an underrated vegetable! Beets might be unexpected in this dish, but I love the earthy sweet flavor they provide, especially paired with the spicy chili paste. Roasting beets also gives them a deep smoky flavor. Cut your beets into small cubes to match the tempeh, so that they’re done alongside the larger chunks of sweet potatoes.

Calabrian Chili Paste

This fiery condiment brings a touch of heat to this dish and infuses its addicting bold flavor into each bite. Calabrian chili paste is made from Calabrian chili peppers, which are known for their rich, smoky, and slightly fruity taste. I can’t get enough of this condiment and have been using it on everything recently. Look for it online or in local Italian markets. If you can’t find it, you can substitute any other favorite chili paste instead.

Fresh Basil

The fresh basil brightens up the entire dish with its herbaceous summery flavor. In my mind, nothing says summer like the scent of fresh basil, and I try to put it on everything while it’s in season. If you’re making this plant-based breakfast hash at another time of year, though, you could easily substitute it for parsley or rosemary.

Nutrition Facts of this Hash:

This easy plant-based breakfast is bursting with blood sugar balancing nutrients to fill you up, satiate you, and keep you feeling full for hours, all while tasting delicious. What more can you ask for?!

  • Tempeh: Packed with plant-based protein, iron, and calcium, tempeh is a go-to ingredient in my plant-based kitchen.
  • Sweet Potato: A nutritional powerhouse, sweet potatoes are rich in fiber, vitamins A and C, and potassium.
  • Beets: A great source of essential nutrients like folate and manganese, beets are also another rich source of iron.
  • Spinach: This leafy green powerhouse contributes a wealth of vitamins and minerals to this dish. It’s an excellent source of vitamin K, vitamin A, vitamin C, and folate, and benefits a wide array of functions in the body.

Recipe Notes

Although this dish only needs fifteen minutes of hands on time, you can easily make it ahead of time for an even quicker breakfast. With its sturdy ingredients like sweet potatoes, tempeh, and beets, it keeps well for up to 5 days in the fridge. If you go this route, wait to add the basil and avocado until just before serving so it stays fresh.

I love this breakfast hash for a leisurely weekend brunch after an early morning yoga class. It truly is the best start to the weekend! The combination of hearty sweet potatoes, protein-packed tempeh, and nutrient-rich beets, all seasoned with the bold flavors of Calabrian chili paste and basil, creates a sensational breakfast that will leave you feeling energized and satisfied. Whether you follow a plant-based diet or are simply looking for a delicious and nutritious breakfast option, this hash is sure to become a new favorite in your morning routine.

This recipe is part of my Easy Plant-Based Breakfast Recipes roundup. Check out two more delicious breakfasts perfect for summer here.

If you try this recipe, I’d love to see how it turns out for you! Send me a DM or tag @plantssogood on Instagram or Facebook to share your recipe with the PSG community!

Easy Plant-Based Breakfast Hash

This plant-based breakfast hash is the perfect high-protein, blood sugar-balancing meal when you want a hearty breakfast AND a calm morning.

Easy Plant-Based Breakfast Hash

Prep time:

10 mins

Cook time:

45 mins

Total time:

60 mins




  • 1 medium sweet potato, skin left on if organic

  • 1 8 oz package tempeh

  • 1 medium beet, peeled

  • 1/4 red onion

  • 1 tablespoon Calabrian chili paste

  • 2 tablespoons tomato paste

  • 1/2 teaspoon coarse sea salt

  • 1/4 teaspoon ground black pepper

  • 1/2 teaspoon smoked paprika

  • 1/2 teaspoon ground cumin

  • 1/2 teaspoon dried thyme

  • 1 tablespoon extra virgin olive oil, plus more for drizzling

  • 2 big handfuls baby spinach

  • 1/2 avocado, sliced

  • 1/2 lemon

  • 1/4 cup fresh basil leaves, cut into ribbons

  • Your favorite hot sauce


  1. Preheat your oven to 400° F. Start by cutting up your veg. Cube the sweet potato into large bite sized chunks (about 1-inch). Cube the tempeh and beets into smaller cubes, about 1/2-inch. Slice the red onion into wedges. Add all these ingredients to a large baking dish. Do not crowd the veggies or they will not get crispy.

  2. In a small bowl, add everything from the chili paste through the olive oil and mix well to combine. Drizzle the marinade over the veggies and toss thoroughly until well-coated. Drizzle a little more olive oil over everything and sprinkle a pinch of flaky salt. Bake in the preheated oven for 45 minutes.

  3. Five minutes before the hash is finished, remove it from the oven and sprinkle the spinach leaves on top. Return it to the oven and let bake for the final few minutes. The spinach leaves should wilt but not burn.

  4. Once the vegetables are soft with crispy edges, you’re ready to serve. Stack the basil leaves, roll them, and cut into ribbons. Divide the hash onto two plates and fan the avocado slices on top. Squeeze over some lemon juice, the basil, and a sprinkle of flaky sea salt. Finish with your favorite hot sauce.

Meet Fiona

Meet Fiona

Hi, I'm Fiona

Founder of Plants So Good.

I love to help people eat more plants in a delicious and satisfying way, feel amazing, and live a life in which they can truly thrive!

Plants So Good is where I combine my passion for helping people with my education in plant-based cooking and holistic nutrition to bring you personalized cooking classes, special event catering, and one-on-one nutrition coaching.

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