This loaded purple sweet potato dish is an amazingly delicious 10 second dish. Just a bit of prep beforehand though.
Why you should try this:
Purple sweet potato looks amazing – its purple!! It’s a good source of beta-carotene but are an even richer source of anthocyanin pigments, which act as antioxidants that can help reduce inflammation and boost your immune system. Purple sweet potatoes have about three times more anthocyanins than the average blueberry.
You can top whatever veg you have in the fridge.
It fills you up!!
The creamy dressing transforms this dish into something very special.
Ingredients
(Serves 2)
2 small or 1 large purple sweet potato
1 corn - steamed
1/2 capsicum finely chopped
handful baby spinach finely chopped
1 tablespoon finely chopped onion
1 cup chopped marinated tofu (can can find pre-marinated tofu in your local supermarket
Dressing 1 - vegan option | Dressing 2 - sour cream |
1/2 cup cashews | 3 tbsp sour cream |
1/2 cup water | 2 tbsp hot water |
2 tbsp lemon juice | 1 tbsp nutritional yeast (provides a cheesy flavour) |
1 tbsp nutritional yeast | pinch salt |
pinch salt | |
pinch pepper | |
Place all ingredients in a high speed blender. Blend until smooth and creamy. | Place all ingredients in a small bowl, mix well until combined. |
Method
A good way to make this dish super efficient is to pre cook your sweet potato and tofu the day before, then on the day its a matter of assembly.
For the sweet potato, cut in half lengthways, the cook in a steamer for about 10 mins (no longer). Remove from steam, rough up the edges, drizzle with a little oil, then place in your airfryer for say 10 mins at 180deg. (If you dont have an airfryer, omit this step and steam until tender).
Whilst the potato cooking, fry off your tofu for a few minutes until warm.
Now to assemble. Place your purple sweet potato on a plate, top with capsicum, onion, corn, spinach, tofu and drizzle generously with dressing.
Dig in.
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