2 medium potatoes, scrubbed and cut into 1 inch pieces
2 TBSP organic olive oil
1/2 teaspoon ground cumin
1/2 teaspoon dried jalapeños
3 green onions, cut into 1/4 inch slices
8 oz cherry tomatoes, halved
1 can of white cannellini beans
2 TBSP nutritional yeast
An 8 oz package of plain, organic tempeh, crumbled
1 medium avocado, cut in cubes
Penzeys Black Pepper
Bring potatoes to a boil in a pot of water. Cook until knife-tender, about 5 minutes. Drain and set aside.
Heat 1 TBSP of oil in a large sauce pan over medium heat. Add cumin and cook 30 seconds, until fragrant. Add potatoes, and cook, stirring every so often until golden (about 5 - 7 minutes). Transfer to a bowl and set aside.
Heat 1 TBSP of oil over medium heat and brown the tempeh. Use a spatula to flip often so the tempeh doesn't burn. Add jalapeño, green onions, tomatoes, beans, nutritional yeast, and cook until tomatoes start to break down (about 5 minutes). Stir frequently. Add potatoes, salt and pepper to taste, and cook an additional 2 minutes. Remove pan from stove and gently stir in avocado. Enjoy!