Serves 1
Directions
- 1Cut the sweet potato into rounds.
- 2Add olive oil, pepper, nutritional yeast, smoked paprika, garlic powder, and salt to the sweet potato.
- 3Mix the sweet potato with the seasoning.
- 4Spread the seasoned sweet potato onto a baking tray.
- 5Roast the sweet potato.
- 6Prepare the quick chop salad by adding chickpeas, cucumber, tomato, mint, parsley, olive oil, salt, and pepper to a bowl.
- 7Mix the salad ingredients.
- 8Prepare the tofu dip by adding tofu, nutritional yeast, tahini, and lemon juice to a food processor.
- 9Process the tofu dip until creamy.
- 10Spread the tofu dip onto a plate.
- 11Arrange the roasted sweet potato on top of the tofu dip.
- 12Spoon the quick chop salad onto the plate.
- 13Garnish with smoked paprika and sesame seeds.
Ingredients
- sweet potato
- olive oil
- pepper
- nutritional yeast
- smoked paprika
- garlic powder
- salt
- chickpeas
- cucumber
- tomato
- mint
- parsley
- tofu
- tahini
- lemon juice
Equipment
bowlbaking trayfood processorplate
Tips
- The tofu dip is creamy, delicious, velvety, and adds a bulk of plant protein to the salad.
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