1 1/2cupsdiced mixed bell peppersI used a mix of yellow, green and red
15ouncecan cooked black beansrinsed and drained
Pinch of cayenne pepper
1/2teaspoonsaltor to taste
In a small pan, over medium heat, place the tempeh, vegetable broth and soy sauce; bring to a boil covered with lid. Reduce heat to medium-low and simmer for 15 minutes.
In a large saute pan, warm coconut oil over medium heat. Once hot, add plantains to pan and saute until brown on most sides, then add onions, garlic, bell peppers and jalapeños; saute until onions become translucent.
When the tempeh is cooked, drain vegetable broth/liquid aminos and reserve it. Cube tempeh, add it and black beans to the plantain hash, along with chili powder, cayenne pepper and 2 to 3 tablespoons of leftover vegetable broth.
Stir hash and cover with lid, cook over medium-low heat for five minutes, season with cilantro, salt and lime juice.
While the hash is cooking, warm a pan over medium heat and cook kale in it until the kale has softened and is bright green. Divide kale between four bowls or plates, top with plantain hash and serve with salsa and optional avocado on the side.
These are hefty portions, you could easily get 6 small servings from this recipe.