Protein Boost | Loaded Sweet Potatoes with Tofu & Spicy Buffalo Black Beans
Zesty Cucumber & Celery Salad
Cooking time
30 minutes
Servings
2/4
Calories
910 /serving
Power up on proteins! Add tofu to your meal with our Protein Boost option. These sweet potatoes are locked and loaded. Buffalo sauce is the hot stuff behind the stellar black bean topping. It spills over the spuds, which are oven roasted to just-soft and gently spiced. Push back on the heat with a smart side salad: crunchy and cool with cucumbers and celery, it zings with lime juice and zest.
We will send you:
- 450g Sweet potatoes
- 2 Scallions
- 2 Celery stalks
- 3 Cucumbers
- 1 Lime
- 540ml Black beans (canned)
- 15ml Tomato paste
- 30ml Buffalo sauce
- 30ml Vegetable demi-glace
- 1 Block of tofu (non-GMO)
- 15g Lively Garlic & Oregano spices (salt, paprika, garlic, vinegar powder, onion, red bell pepper, black pepper, sunflower oil, oregano, parsley, chives)
Contains: Soy
You will need:
2 Large pans
Zester
Strainer
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
37 g
Saturated Fat
5 g
Sodium
1930 mg
Total Carb
108 g
Sugars
16 g
Protein
51 g
Fibre
31 g
Preparation
Roast the sweet potatoes
Preheat the oven to 450°F. Halve the sweet potatoes lengthwise. On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P. Arrange, cut-sides down, and roast, without flipping, 25 to 30 min., until softened.
Mise en place
Meanwhile, zest and juice the lime. Thinly slice the celery crosswise on an angle. Halve the cucumbers lengthwise; thinly slice crosswise on an angle. Thinly slice the scallions crosswise, separating the white bottoms and green tops. Drain and rinse the black beans.
Cook & coat the black beans
In a large pan, heat a drizzle of oil on medium-high. Add the white bottoms of the scallions and tomato paste. Sauté, 30 sec. to 1 min., until fragrant. Add the black beans, demi-glace, Buffalo sauce (add ½ for medium spicy), remaining spices and ¼ cup water (double for 4 portions). Cook, stirring occasionally, 5 to 6 min., until warmed through and saucy.
Cook the tofu
Meanwhile, pat the tofu dry with paper towel and cut into medium cubes; season with S&P. In a second large pan, heat a drizzle of oil on medium-high. Add the tofu and cook, 2 to 3 min. per side, until golden and heated through.
Make the salad
Meanwhile, in a medium bowl, combine the cucumbers, celery, lime zest (start with ½), lime juice, 2 tbsp oil (double for 4 portions) and S&P.
Plate your dish
Divide the sweet potatoes, cut-sides up, between your plates. Top with the black beans, tofu and salad. Garnish with the green tops of the scallions. Bon appétit!
