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    You are here: Home / Breakfast / Smoky Sweet Potato Tempeh Scramble

    LAST UPDATED: January 22, 2022 • FIRST PUBLISHED: April 11, 2014

    Smoky Sweet Potato Tempeh Scramble

    Jump to Recipe Print Recipe

    This smoky, flavorful breakfast tempeh scramble is made with sweet potato chunks, red pepper and avocados. Serve on it's own, or wrapped in a warm tortilla!

    Overhead View of a Table Set with Coffee Cup, Green Napkin and Plate of Tempeh Scramble on a Tortilla

    In case I haven't mentioned it before, I'm terrible when it comes to social media. Like really terrible. I owe what little skill I have to this blog. It was just about a year ago that I finally gave in, sat my boyfriend down in front of the laptop and asked him to show me how to post to Facebook. He, despite having a Facebook account, wasn't much more skilled than I. Neither of us is a technological wizard. (When we met in 2011, I told my friends that his cell phone was from 2004. They knew right away that we'd be a great match.)

    Anyhow, I'm happy to say that I've come quite a long way this past year. Just this week I joined Twitter. I have no idea what to do with Twitter yet, but I'll figure it out. I've even got a fancy button over in the sidebar, which I added to my page all by myself, really making me feel like a tech superstar. Click on over if you'd like to connect, and I promise I'll eventually figure out what to do and share something good.

    Smoky Sweet Potato Tempeh Scramble

    Okay, so this tempeh scramble has nothing to do with social media. It's delicious though. I've always thought of myself as a sweet breakfast type, but the more savory breakfast recipes I develop, the more my taste buds seems to sway towards that direction. I blame my confusion on eggs. After years of disliking eggs and I suppose as a result thinking savory breakfasts weren't my thing, I finally realized that when eggs are out of the equation, a hearty breakfast wrap or scramble (or in this case both) is delightful.

    Smoky Sweet Potato Tempeh Scramble

    I had some version of this particular savory breakfast in mind for quite a while. Originally I thought it would be a tofu scramble though, probably some variation of this recipe, but with sweet potatoes and smoky seasonings. At some point I realized how much I love smoky flavorings along with tempeh, and this recipe resulted. I'm very happy with the resultant combination of flavors and textures.

    We ate our tempeh scramble wrapped up in tortillas with avocado and hot sauce. If you do go with the wrap, please do include at least one of these toppings, otherwise I think it would be a bit dry. You could also eat it right out of a bowl.

    Smokey Sweet Potato Tempeh Scramble
    Overhead View of a Table Set with Coffee Cup, Green Napkin and Plate of Tempeh Scramble on a Tortilla
    5 from 5 votes
    Print

    Smoky Sweet Potato Tempeh Scramble

    This smoky, flavorful breakfast tempeh scramble is made with sweet potato chunks, red pepper and avocados. Serve on it's own, or wrapped in a warm tortilla!
    Course Breakfast
    Cuisine American
    Prep Time 5 minutes
    Cook Time 12 minutes
    Total Time 17 minutes
    Servings 4
    Author Alissa

    Ingredients

    • 2 tbsp. olive oil
    • 1 small or ½ large sweet potato finely diced
    • 1 small onion diced
    • 2 garlic cloves minced
    • 8 oz. package of tempeh crumbled
    • 1 small red bell pepper diced
    • 1 tbsp. soy sauce
    • 1 tbsp. ground cumin
    • 1 tbsp. smoked paprika
    • 1 tbsp. maple syrup
    • juice of ½ lemon

    For Serving (Optional)

    • 1 avocado sliced
    • 2 scallions chopped
    • 4 to rtillas
    • hot sauce

    Instructions

    1. Heat olive oil over medium heat in a large skillet. Add sweet potato and sautee until lightly browned, about five minutes.
    2. Add onion and continue to sautee until softened, about five minutes. Add garlic and sautee another minute. Add tempeh and sautee until browned, about five minutes. You may need to break up some bits of tempeh with a spatula.
    3. Add pepper, soy sauce, cumin, paprika, maple and lemon juice. Sautee about two more minutes.
    4. Serve in tortillas or in bowls.
    5. Top with avocado, scallions and hot sauce.

     

    « Vegan Cream Cheese and Veggie Sushi
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    About Alissa Saenz

    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors! You can read more about me here.

    I'd love to connect with you on Facebook, Instagram, or Pinterest.

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    Reader Interactions

    Comments

    1. Dana says

      April 11, 2014 at 12:40 pm

      Oh man, I LOVE tempeh scramble!

      Reply
      • Alissa Saenz says

        April 11, 2014 at 2:52 pm

        This is my first tempeh scramble! I'm a huge fan of tofu scramble, and this is the first time I decided to sub tempeh. I love how it turned out :)

        Reply
    2. Hannah @ CleanEatingVeggieGirl says

      April 11, 2014 at 1:51 pm

      This sounds fantastic and would be great in burrito form!! :)

      Reply
      • Alissa Saenz says

        April 11, 2014 at 2:53 pm

        Thank you! Yeah, I tried it plain and as burrito, and burrito was definitely my favorite. I might try it on toast as well...next time!

        Reply
    3. Sonya Martin, Certified Health Coach says

      April 20, 2014 at 7:31 pm

      Love this recipe. It's a keeper. Thanks!

      Reply
      • Alissa Saenz says

        April 21, 2014 at 8:56 am

        Awesome! Thank you so much and enjoy!!!

        Reply
    4. Shonalika says

      April 29, 2014 at 11:31 am

      Haha, definitely know what you mean about social media - I'm a musician and in this internet day and age have found myself with no CHOICE except to start using Facebook to promote myself. But really it just doesn't come naturally at all XD

      I've been experimenting with tempeh a lot lately, trying to figure out the best flavours to match it - definitely going to try this next, it's making my stomach growl just looking at it!

      Reply
      • Alissa Saenz says

        April 29, 2014 at 4:47 pm

        Good to know it's not just me! It's definitely a learning process with me and social media, but I'm trudging along and have gotten (a little) more familiar with twitter in the couple weeks since this post...

        I think you'll like this! The spices really compliment the tempeh nicely. My boyfriend doesn't even like tempeh but he enjoyed this. Hope you do too :)

        Reply
    5. Joey says

      December 09, 2014 at 1:12 pm

      5 stars
      We had some friends 'round and served this as a 'diy buritto' night with various toppings (inc the sweet potato nacho cheese!) amd it was amazing. Everyone loved it!! Excellent and super easy!

      Reply
      • Alissa Saenz says

        December 11, 2014 at 10:38 am

        I love a good DIY burrito night, and this sounds like an awesome addition! So glad you all enjoyed it. Thanks Joey!!!

        Reply
    6. Val says

      September 16, 2017 at 8:58 pm

      This looks so yummy and I want to save the recipe but the Pinterest link doesn't work! :(

      Reply
      • Alissa Saenz says

        September 17, 2017 at 3:03 pm

        Sorry about that! Pinterest has been acting weird lately! Here's a link to my pin if you'd like to repin from that: https://www.pinterest.com/pin/312226186639136761/

        Reply
    7. Wes says

      May 12, 2018 at 12:58 pm

      5 stars
      Just wanted to thank you for this recipe. I made it this morning and it was wonderful. The cool avocado slices on top of the warm scramble sends it over the top. I also added one cut up field roast Mexican chorizo sausage and that gave it more flavor and texture. Best to you.

      Reply
      • Alissa Saenz says

        May 17, 2018 at 5:52 pm

        I'm so glad you enjoyed it! I love Field Roast Mexican sausages and I bet they were great in this!

        Reply
    8. Lisa says

      August 04, 2018 at 10:02 am

      5 stars
      I've been making this for years. It's become a breakfast favorite and my meat lovers enjoy it, too.

      Reply
      • Alissa Saenz says

        August 05, 2018 at 4:33 pm

        I'm so glad you're enjoying it! Thanks Lisa!

        Reply
    9. Simon says

      December 11, 2018 at 8:37 am

      Tasted really nice, and even non vegan family enjoyed it:)

      Reply
      • Alissa Saenz says

        December 13, 2018 at 4:21 pm

        That's so awesome to hear!! Thanks so much Simon!

        Reply
    10. Shauna says

      February 02, 2020 at 8:45 pm

      5 stars
      My tempeh hating family was won over tonight because of your recipe! Even my picky 5 year old asked for seconds! There were chopped tomatoes, chopped avocados, homemade salsas, limes, hot sauces and sour cream to add to the tasty scramble. Thank you for posting such a fantastic recipe! We will definitely be making this again:)

      Reply
    11. Jo says

      July 22, 2020 at 8:44 pm

      5 stars
      This recipe has been in my wheelhouse since I first started really cooking!! Big fan. I usually add greens in at the end for the added nutrients. Tonight I made this and threw in some chipotle peppers in adobo sauce that I needed to use up and it was delicious! A new go-to mod. This recipe is so versatile! Breakfast, dinner, burritos, bowls, a variety of toppings...so simple and so yummy!

      Reply

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