mashed sweet potatoes just hit different. they’re slightly sweet, totally nourishing for your mind, body and soul and you can add so many delicious seasonings + herbs. top it with roasted veggies and tofu, and you have yourself the best meal of the century.
showed this recipe on my stories yesterday and y’all seemed really into this one! yay because there’s nothing to not love about Roasted Veggies and Tofu with Mashed Sweet Potatoes.
the mashed sweet potato is dressed up with fresh dill, sour cream and some seasonings. the roasted veggies + tofu are light and fresh with seasonings and avocado oil.
real food, minimal ingredients and bold flavors, that’s what i’m here for.
i did a mini veggie haul at Whole Foods the other day and there were so many amazing vegetable options. i have a hard time finding organic asparagus but happened to come across some!
portobello mushrooms are one of my all-time favorites and zucchini is just such a yummy roasted vegetable.
tofu is one of our favorites and we have it a couple of times a week. roasted is my favorite, and sometimes i make it really crispy. try my recipe- The Best Crispy Tofu if you’re looking for a simple and delicious recipe.
you could totally use any kind of potato that you want, my husband just happens to adore sweet potatoes and i had a huge bag on hand. me on the other hand, i probably would have used red potatoes or something.
either way, you can’t go wrong. fresh dill and vegan sour cream go perfectly together. by the way, good karma and forager are amazing brands of vegan sour cream.
also, as with the veggies, you can absolutely switch things up. instead of zucchini, asparagus and portobello, you could totally try others.
depending on what you use though, the roasting time might be different, so just pay attention to that.
basically, to prepare this meal, you first boil the sweet potatoes. you can cut them into small cubes and boil in water for about 12 minutes or until they’re tender and can easily be pierced with a fork.
then you drain the potatoes and add them along with the other ingredients for just the mashed sweet potatoes to a food processor.
meanwhile, the veggies and tofu will be roasting in the oven until tender perfection.
note the tofu will not be crispy and if you do want yours crispy, i recommend following my recipe that i listed above and making it separately from the veggies.
are you going to make Roasted Veggies and Tofu with Mashed Sweet Potatoes?!
if you make one of my recipes, i would LOVE to see your creation! be sure to leave a review in the comments section, it is so appreciated and helps my small business.
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Roasted Veggies and Tofu with Mashed Sweet PotatoesCourse: 30 Minutes, Lunch & Dinner, ProteinDifficulty: Easy
- 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
- 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!