PHOTOGRAPHY: JOHN KERNICK
What you need:
What to do:
1. Bring potatoes to a boil in a pot of water. Cook until knife-tender, about 6 minutes. Drain and set aside.
2. Heat 2 Tbsp. 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.
3. 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.