Dark vegetables like sweet potatoes are especially anti-inflammatory. Olive oil's healthy compounds include oleocanthal, which works like ibuprofen to quell inflammation.
Roasted Sweet Potato Sticks with Basil-Tofu Dip
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Instructions
- Preheat oven to 450°. Halve sweet potatoes lengthwise; cut each half into four long sticks. Brush with 2 tablespoons olive oil. Place skin side down in a 9x13-inch baking dish coated with 1 tablespoon oil. Roast on lower rack for 15–20 minutes, until fork tender.
- While potatoes cook, make dip: Mince garlic, green onion, and basil in a food processor. Add tofu, oil, and vinegar. Blend well. Serve with sweet potato sticks.
Recipe Notes
Nutrition Facts
Roasted Sweet Potato Sticks with Basil-Tofu Dip
Amount Per Serving
Calories 225
Calories from Fat 126
% Daily Value*
Total Fat 14g
22%
Saturated Fat 2g
10%
Polyunsaturated Fat 5g
Monounsaturated Fat 7g
Sodium 317mg
13%
Total Carbohydrates 21g
7%
Dietary Fiber 3g
12%
Protein 3g
6%
* Percent Daily Values are based on a 2000 calorie diet.
PER SERVING: 225 cal, 14g fat (7g mono, 5g poly, 2g sat), 0mg chol, 3g protein, 21g carb, 3g fiber, 317mg sodium
