Go Back
–+ servings
Print

Roasted Sweet Potato Sticks with Basil-Tofu Dip

Servings 4 people
Calories 225kcal

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

[ultimate-nutrition-label id="" align=""]
 
PER SERVING: 225 cal, 14g fat (7g mono, 5g poly, 2g sat), 0mg chol, 3g protein, 21g carb, 3g fiber, 317mg sodium

Nutrition

Calories: 225kcal | Carbohydrates: 21g | Protein: 3g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Sodium: 317mg | Fiber: 3g