Roasted Veggies and Tofu with Mashed Sweet Potatoes
Servings 4 servings
Calories 300kcal
Ingredients
mashed sweet potatoes
- 6 cups cubed sweet potatoes
- 1/3 cup vegan sour cream
- 3 tbsp fresh dill
- 2 tbsp nutritional yeast
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp sea salt
roasted veggies and tofu
- 1 head asparagus cut into smaller pieces (remove hard bottom of stalks)
- 14 ounces extra firm tofu cut into cubes
- 2 medium zucchinis cut into quarters
- 8 ounces portobello mushrooms cut into smaller pieces
- 1 tsp umami seasoning
- 1 tsp chili powder
- 1/2 tbsp onion powder
- 1 tsp garlic powder
- sea salt to taste
- 3 tbsp avocado oil
Instructions
- preheat the oven to 400 degrees and boil the sweet potato cubes in water for about 12 minutes until tender and easily pierced with a fork.
- drain the sweet potatoes and add to a food processor with the other mashed sweet potato ingredients. blend until a smooth consistency forms.
- for the veggies and tofu, coat them in the avocado oil and seasonings and bake at 400 degrees for 25 minutes.
- place on top of the mashed sweet potato and enjoy!