Purple Potato, Tempeh Bacon, Spinach Hash

Happy Monday! It’s finally feeling like spring in Philadelphia! I absolutely love home fries but they are often lacking in nutrition and high in calories. This is a great alternative!


Serves 2


  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1.5 cups small purple potatoes, roasted and chopped
  • 4 slices Fakin’ Bacon
  • 1/2 cup quinoa, cooked
  • 2 handfuls baby spinach
  • 1/2 an avocado, diced
  • red pepper flakes, to taste
  • salt and pepper, to taste
  • splash olive oil


  1. Heat oil in a pan. Toss in the onions and let cook for 3 minutes.
  2. Add the garlic and saute for a minute before adding the potatoes.
  3. Season with salt, pepper, and red pepper flake to taste. After 5 minutes add in the quinoa. Let the potatoes cook until they become browned.
  4. Drop in the spinach and give it a good stir. Turn off the heat and cover with a lid to let the spinach wilt.
  5. Half the hash between two plates. Top each with a quarter of an avocado. Add additional salt and pepper if desired. Enjoy!

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