Instructions:
1. Wash, peel, and dice your potato and set aside in a bowl of cold water. Wash and dice onion, bell pepper, and jalapeño.
2. Cut the tempeh strips into smaller pieces. Heat 1 tbsp of neutral oil in a skillet and add tempeh; cook on medium-high heat until heated through.
3. Season the tempeh with half the sea salt and black pepper, and lower to low heat.
4. In a separate skillet, add in garlic, onion, bell pepper, and jalapeño. Cook until fragrant and season with sea salt and black pepper.
5. Add in diced potatoes and cook until potatoes soften before adding in the remaining seasonings.
6. Add cooked tempeh to the potato mixture and combine.
7. Add in the spinach and continue cooking until spinach has wilted.
8. Serve with sliced avocado.
