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Roasted Sweet Potato with Salad and Crispy Tofu Bites

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A simple, healthy meal combining roasted sweet potatoes, a fresh salad, and crispy tofu bites, perfect for any night.

Ingredients

Scale
  • 4 medium sweet potatoes, cut in halves
  • 2 tbsp olive oil (1 tbsp for sweet potatoes, 1 tbsp for tofu, 1 tbsp for salad dressing)
  • 1/3 tsp salt
  • 1 block (14 oz) firm tofu, torn into bite-sized pieces
  • 2 cups iceberg lettuce, chopped
  • 1 cucumber, diced
  • 1/2 red onion, diced
  • 1/3 cup green olives, sliced
  • 1/4 cup fresh parsley, chopped
  • Juice of 1/2 lemon
  • 1 tsp sumac
  • Salt to taste

Instructions

  1. Preheat your oven to 400°F (200°C). Place the sweet potato halves on a baking sheet, cut side up. Drizzle with 1 tbsp olive oil and sprinkle with salt.
  2. In a separate section of the baking sheet, spread out the torn tofu pieces. Drizzle with 1 tbsp olive oil and season with salt.
  3. Roast in the oven for 35-40 minutes, flipping the tofu halfway through for even crispiness. Remove from oven when sweet potatoes are tender and tofu is crispy.
  4. Meanwhile, in a large bowl, combine iceberg lettuce, cucumber, red onion, green olives, and parsley.
  5. In a small bowl, whisk together lemon juice, sumac, 1 tbsp olive oil, and salt. Pour over the salad and toss to combine.
  6. Serve one roasted sweet potato half on a plate, top with salad and crispy tofu bites. Enjoy!

Notes

Store components separately for up to 3-4 days. Dress salad only before serving to avoid sogginess.

Nutrition

Keywords: sweet potato, tofu, salad, healthy, gluten-free, vegan

Find it online: https://alexandrarecipes.com/roasted-sweet-potato-salad-crispy-tofu-bites/