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baked sweet potato
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Southwestern Sweet Potato

Course Main Course
Cuisine American, Mexican, Plant-Based, Vegan
Cook Time 45 minutes

Ingredients

Sweet Potato

  • 2 sweet potatoes
  • 1/2 cup black beans
  • 1 tomato
  • 1/2 avocado
  • chopped red onion
  • 1 tbsp plain plant-based yogurt
  • hot sauce optional

Tofu Scramble

  • 1 serving tofu
  • 1/4 onion
  • 1 cup mushrooms
  • 1 tbsp nutritional yeast
  • 1/2 tsp turmeric
  • 1 tsp garlic powder
  • 1/4 tsp pepper
  • 1/4 tsp black salt optional

Instructions

Tofu Scramble

  • Dice a 1/4 white onion and sautee in a pan with a splash of water. Cook until golden and translucent.
  • Add in the sliced mushrooms and a sprinkle of salt. The salt helps the mushrooms release the water. Cook until soft and brown in color.
  • Crumble firm tofu into the pan of onion and mushroom. Add in the nutritional yeast, garlic powder, turmeric, pepper, and black salt.
  • Stir together and add in a splash of water. About a tablespoon. Cook until the tofu gets soft and starts to brown.

Sweet Potato

  • Clean and poke holes in sweet potato with a fork. This allows the steam to escape the sweet potato and prevent it from possibly exploding.
  • On a lined baking sheet, cook the sweet potato for 45 minutes at 350 degrees.
  • Once the sweet potato is cooked, slice down the middle and lightly squeeze to loosen up the sweet potato.
  • Top your sweet potato with scrambled tofu, black beans, tomatoes, avocado, diced red onion, yogurt, and hot sauce. Enjoy!

Notes

Bala namak' is an Indian spice salt that is high in sulphurous which mimics an egg-like flavor.