Bring potatoes to a boil in a pot of salted water. Cook until knife-tender, about 6 minutes. Drain and set aside.
Heat 2 tablespoons oil in a large saucepan over medium-high heat. Add cumin and cook until fragrant, about 30 seconds. Add potatoes and cook, stirring occasionally, until golden, 5 to 7 minutes. Transfer to a bowl; set aside.
Heat remaining oil over medium heat. Cook jalapeno, scallions, tomatoes, beans, yeast, and tempeh, stirring, until tomatoes begin to break down, 5 to 7 minutes. Add potatoes and cook until heated
through. Remove pan from heat and gently stir in avocado. Season with salt and pepper. Garnish with reserved scallion.
This is delicious! My meat-and-potatoes husband wolfed it down and asked me to make it again next week. I upped the cumin and included the seeds and ribs of the pepper because we like the heat. Easy to prepare. I added cilantro at the end and will hit with a squeeze of fresh lime juice at the end next time, as someone else suggested. I found this recipe in Martha's new cookbook, "Meatless". Have yet to find a recipe I don't love!
This is a very hearty and healthy breakfast that comes together quick and the recipe is very versatile. Follow the instructions carefully to infuse the flavors of the spices into the oil and other ingredients. I've made this a couple of times now and it's always a winner.
Overall, this was a quick recipe but ended up bland. There was no depth of flavor. It was enough to try and work with so next time I plan on adding cilantro, a squeeze of lime and maybe some corn.