Healthy Sweet Potatoes Recipe
Easy Healthy Sweet Potato recipes with budget ingredients. Quick, vegan, and delicious. Packed with plant-based protein. Meal-prep friendly.
Servings: 6 people
Calories: 460kcal
Equipment
- Vegetable Chopper (paid affiliate-optional)
Ingredients
For the salad dressing:
- 1 small lemon juice
- 2 tablespoons nutritional yeast
- 1 ½ tablespoons Dijon mustard plus more to taste
- 1 tablespoon maple syrup
- 1 tablespoon fresh herbs or 1 teaspoon dried
- Salt and pepper to taste
For the salad:
- ½ cup dry farro or quinoa or rice, cooked (or 1 ½ cups cooked grain) (optional)
- 1 head radicchio cored and chopped
- 1 medium head iceberg lettuce or 7 ounces romaine hearts, chopped
- 5 pepperoncini stemmed and sliced (jarred)
- ½ small red onion small dice or thinly sliced
For the Chickpea Sweet Potatoes:
- 3 small sweet potatoes
- 1 (15-ounce) can chickpeas rinsed, and drained or 1 ½ cups cooked
- Drizzle of tahini for serving
For the Tofu Sweet Potatoes:
- 3 small sweet potatoes
- 14 to 16 ounces extra firm tofu pressed, or super firm tofu
- 3 tablespoons plus 1 teaspoon gochujang
- 2 tablespoons tamari or soy sauce (preferably reduced sodium)
- 3 tablespoons tahini
- 2 teaspoons rice vinegar
- 1 teaspoon maple syrup
Instructions
- Preheat the oven to 400ºF.
- Bake the sweet potatoes: Slice the potatoes in half lengthwise. Drizzle them with olive oil and sprinkle with salt to taste. Rub the halves with the oil until evenly coated. Place them flesh-side down onto a large baking sheet. Bake them for about 30 minutes, or until the skins begin to look shriveled. Set aside to cool.
- For the chickpea sweet potato recipe: Transfer the chickpeas to a large rimmed nonstick baking sheet. Toss them with a drizzle of olive oil and salt to taste (optional). Roast them with the sweet potatoes for about 20 minutes, or until lightly crispy, tossing halfway.
- For the tofu sweet potato recipe: Grate the tofu using the largest holes of a box grater directly onto a large rimmed nonstick baking sheet. Add 3 tablespoons gochujang and 1 tablespoon tamari. Toss the tofu until evenly coated with the sauces. (Optional: Add a drizzle of olive oil and toss for crispier.) Bake the tofu with the chickpeas and sweet potato for about 25 minutes, or until lightly browned, tossing every 10 minutes.Mix the gochujang tahini sauce: Combine the tahini, 1 tablespoon tamari, 1 teaspoon gochujang, rice vinegar, and maple syrup in a small bowl. Set aside.
- Make the salad dressing: Mix the lemon juice, nutritional yeast, Dijon, maple syrup, and herbs in a medium bowl. Add water 1 teaspoon at a time until the desired taste and consistency.
- Make the salad: In a large bowl, combine the farro, radicchio, lettuce, pepperoncini, and red onion. Add the dressing and mix well to incorporate.
- For serving:Chickpea sweet potatoes: Top the sweet potatoes with the salad. Add chickpeas and drizzle with tahini.Tofu sweet potatoes: Top the sweet potatoes with the salad. Add the baked tofu and drizzle with the gochujang sauce.
Notes
- Roast the sweet potatoes ahead of time. Refrigerate in an airtight container for up to 5 days.
- Make the salad ahead and refrigerate for up to 5 days.
- Mix the baked tofu, chickpeas, and dressed salad for one protein-packed salad topping. Drizzle with the gochujang sauce for serving.
Nutrition
Calories: 460kcal | Carbohydrates: 68g | Protein: 24g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Sodium: 343mg | Potassium: 1160mg | Fiber: 15g | Sugar: 11g | Vitamin A: 19032IU | Vitamin C: 29mg | Calcium: 169mg | Iron: 5mg
