Roasted Sweet Potato with Tofu, Red Onion & Avo

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This bowl is a pretty accurate representation of my daily lunch… some roasted veggies, protein, and a good sauce. This lemon miso vinaigrette is one that you can add to anything and is so, so tasty. If you have time to prep for lunches during the week, I would recommend making this roasted tofu to save time when your assembling lunch, but below is a quick method for delicious tofu on the stovetop. Enjoy!

Recipe for Roasted Sweet Potato with Tofu, Red Onion & Avo

for the tofu: Heat 1 tbs of avocado oil in a skillet over high heat. Add the tofu and sauté until golden brown. Add about 3 tbs of gluten-free tamari or coconut aminos. Sauté until the tofu has absorbed all of the tamari and let cool slightly before serving.

for the roasted sweet potato: Preheat the oven to 400ºF. In a large bowl, combine 1 large organic sweet potato, chopped, 3 tbs melted coconut oil, 2 tbs thyme, ¼ tsp crushed red pepper flakes, and a pinch of salt and pepper. Spread on a baking sheet and roast for 25 minutes.

for bowl assembly: Create a bed of romaine lettuce, topping it with tofu, sweet potato, sliced red onion, chopped dates, and hummus. Top with avocado and a sprinkle of sesame seeds and drizzle with lemon miso vinaigrette. Enjoy!


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