SWEET POTATO SKILLET
This vegan sweet potato skillet is the perfect fall food with crispy aromatic sweet potatoes, fresh rocket salad and hearty smoked tofu with nourishing black beans.
Recommended Equipment
Ingredients
- 500g sweet potatoes
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1 smoked tofu 200 g
- 1 tablespoon tomato paste
- 1 onion chopped
- 1 tablespoon olive oil
- 1 garlic clove chopped
- 200 g black beans cooked or from a can and rinsed well
- 1 tablespoon smoked paprika powder
- 1 tablespoon maple syrup
- 1 tablespoon soy sauce
- 1-2 tablespoons fresh thyme
- juice of 1 lemon
- pinch of salt and pepper to taste
- pinch of chili flakes to taste
- 2 handfuls of rocket salad
- apricot mustard sauce or vegan mayo
Instructions
- Preheat oven to 200 °C (392° Fahrenheit).
- Now, gather all your ingredients and prepare them in the right amounts. That makes it so much easier and more fun and you're less likely to forget anything :)
- Wash the sweet potatoes and cut into wedges. I leave the skins on. Mix in a big bowl with 1 tablespoon of olive oil and 1/2 teaspoon of salt, spread on an oven rack, and bake for 30 minutes.
- In the meantime grind the smoked tofu with tomato paste in a food processor. You can also use a cheese grinder for the tofu if you don't have a food processor, and then mix with tomato paste.
- Sauté onions in olive oil for 3 minutes, add garlic, the ground tofu and sauté for another 3 minutes. Then add beans, smoked paprika powder, maple syrup, soy sauce and thyme and cook at medium heat for about 10 minutes, stirring often.
- Add the sweet potatoes and lemon juice, stir again, add salt and pepper and chili flakes to taste and serve with fresh rocket salad and apricot mustard sauce.
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