A delightful and healthy recipe featuring roasted sweet potatoes paired with whipped miso tofu, chickpeas, and a fresh cilantro dressing. Perfect for a fulfilling dinner, this dish is not only satisfying but also packed with nutrition.
1: Preheat oven to 400F.
2: Slice sweet potatoes in half, then cut each half into 3-4 pieces. Add to a lined baking sheet, then drizzle with 1 tbsp olive oil, 1/2 tsp paprika, and 1/2 tsp garlic powder. Place in the oven and set a timer for 10 minutes.
3: In a bowl, mix cooked & rinsed chickpeas, 1 tbsp olive oil, 1 tbsp soy sauce, 1 tsp maple syrup, 1/2 tsp paprika, and 1/2 tsp garlic powder, along with 2 tbsp nutritional yeast. After 10 minutes of roasting sweet potatoes, add the chickpeas to the baking sheet and roast together for 20-22 minutes.
4: Prepare the whipped tofu by blending cashews, tofu, miso paste, olive oil, lemon juice, nutritional yeast, and water until thick and creamy.
5: Shred red cabbage and mix it with 1 tsp lemon juice.
6: Prepare the cilantro dressing by finely chopping fresh cilantro and mixing it with olive oil, lemon juice, and a pinch of salt.
7: Plate by spreading the whipped tofu on the bottom of the plate and adding roasted sweet potato, chickpeas, red cabbage, and cilantro dressing on top. Enjoy!
