Rosemary Tempeh Hash

Serves 4

COST: $1.29

Per 3⁄4 cup

Calories: 207

Fat: 8g

Carbohydrates: 22g

Protein: 11g

Fiber: 3g

Sugar: 1.5g

Sodium: 10mg

2 potatoes, diced

1 8-ounce package tempeh, cubed

2 tablespoons olive oil

2 green onions, chopped

1 teaspoon chili powder

1 teaspoon rosemary

Salt and pepper to taste

Cover the potatoes with water in a large pot and bring to a boil. Cook just until potatoes are almost soft, about 15 minutes. Drain.
In a large pan, sauté the potatoes and tempeh in olive oil for 3–4 minutes, lightly browning tempeh on all sides.
Add green onions, chili powder, and rosemary, stirring to combine, and heat for 3–4 more minutes. Season well with salt and pepper.