Roasted Sweet Potato with Salad and Crispy Tofu Bites
If you’re looking for a meal that’s packed with flavor, texture, and nutrition, this Roasted Sweet Potato with Salad and Crispy Tofu Bites is a perfect choice. It’s a well-balanced dish that is both satisfying and easy to prepare. Whether you're vegan, vegetarian, or simply trying to incorporate more plant-based meals into your diet, this dish will leave you feeling nourished and happy.
Equipment
- oven
Ingredients
For the sweet potatoes
- 4 medium sweet potatoes cut in halves
- 1 tbsp olive oil
- ⅓ tsp salt
For the crispy tofu
- 1 block (14 oz) firm tofu torn into bite-sized pieces
- 1 tbsp olive oil
- ⅓ tsp salt
For the salad
- 2 cup iceberg lettuce chopped
- 1 cucumber diced
- ½ red onion diced
- ⅓ cup green olives sliced
- ¼ cup fresh parsley chopped
- juice of ½ lemon
- 1 tsp sumac
- 1 tbsp olive oil
- salt to taste
Instructions
- Preheat your oven to 400°F (200°C). Place the sweet potato halves on a baking sheet, cut side up. Drizzle them with olive oil and sprinkle with salt. In a separate section of the same baking sheet, spread out the torn tofu pieces. Drizzle with olive oil and season with salt. Roast in the oven for 35-40 minutes, flipping the tofu halfway through to ensure even crispiness. Once the sweet potatoes are tender and caramelized and the tofu is crispy, remove them from the oven and set aside.
- Meanwhile make the salad. In a large bowl, combine the iceberg lettuce, cucumber, red onion, green olives, and parsley. In a small bowl, whisk together the lemon juice, sumac, olive oil, and salt. Pour the dressing over the salad and toss to combine.
- Place a roasted sweet potato halves on a plate. Add a generous serving of the salad on top of it. Top the plate with crispy tofu bites for a satisfying crunch. Serve immediately and enjoy!