Dark vegetables like sweet potatoes are especially anti-inflammatory. Olive oil's healthy compounds include oleocanthal, which works like ibuprofen to quell inflammation.
Ingredients
- 3 organic sweet potatoes unpeeled
- 3 tablespoons olive oil divided
- BASIL-TOFU DIP (makes 1/2 cup)
- 1 large clove garlic
- 1 green onion
- 6 fresh basil leaves
- 4 ounces medium or soft tofu drained
- 1 tablespoon olive oil
- 1 teaspoon umeboshi vinegar
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.
Notes
PER SERVING: 225 cal, 14g fat (7g mono, 5g poly, 2g sat), 0mg chol, 3g protein, 21g carb, 3g fiber, 317mg sodium
