Prep
10m
Cook
50m
Total
1h
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Preheat the oven to 180°C (350°F).
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
3
M
I
3
large
Sweet potato, or 6 smaller ones
1
Galic bulb
1
small handful
Curly parsley
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Per Serving
Calories
505kcal
Fat
25g
Carbs
48g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
🌾 For a GF option use a certified GF tamari sauce. 🫙 Store in the fridge for up to 4 days. ❄️ Not suitable for freezing.
Only visible to you
Made it?
Cancel
A
Alison J
2 months ago
Yum. This was delicious & I will definitely be eating it often!
Like
Reply
Cancel
Debra L
2 months ago
Not sure how my rating changed from 5 stars to 3. It was most definitely a 5
Like
Reply
Cancel
Gigi
2 months ago
So glad it was a 5-star hit! ⭐️⭐️⭐️⭐️⭐️
Like
Reply
Cancel
Debra L
2 months ago
Nice flavours! (I didn’t have sweet potato so used delicata squash instead, and in place of cilantro I used basil, and threw in some kale too, because why not?)
Like
Reply
Cancel
Gigi
2 months ago
Love those swaps 😍 delicata squash, basil and kale sound like a dream !!
Like
Reply
Cancel
M
Miriam Goncet
2 months ago
It’s not the best picture but I recreated this recipe with normal potatoes and added some paprika and the result was sooo good! Thank you for this recipe 🥹
Like
Reply
Cancel
Gigi
2 months ago
That sounds delicious! Normal potatoes work really well here too, and paprika is such a good addition.So glad you enjoyed it xx
Like
Reply
Cancel
Franziska M
3 months ago
The combination of the spiced tofu and the green tahini sauce tastes amazing. And the roasted garlic 🤤
Like
Reply
Cancel
Gigi
3 months ago
Yay! Love to hear and the photo looks great 🥰
Like
Reply
Cancel
S
Serena
4 months ago
Delicious, the sauce was a delicious surprise! I used coconut yoghurt because that was what I had :)
Like
Reply
Cancel
Gigi
4 months ago
Yay! Super happy you enjoyed it! Coconut yoghurt is always a great option ♥️
Like
Reply
Cancel
Laura
4 months ago
I did a lazy / “my 2 year old is hangry” version of this - soaked TVP in balsamic glaze + broth + smoked paprika, crisped it in the pan some olive oil, stirred some lemon juice + salt + paper into cocojune high protein unsweetened yogurt, and loaded it plus some canned corn seared on the stove onto the baked sweet potato. Added some hot sauce for me. Can’t wait to try the real version next, but this was great too!
Like
Reply
Cancel
Gigi
4 months ago
That sounds delicious!! Love that you used tvp ! I might try that too next time ♥️
Like
Reply
Cancel
Prep
10m
Cook
50m
Total
1h
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Preheat the oven to 180°C (350°F).
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
3
M
I
3
large
Sweet potato, or 6 smaller ones
1
Galic bulb
1
small handful
Curly parsley
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Per Serving
Calories
505kcal
Fat
25g
Carbs
48g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
🌾 For a GF option use a certified GF tamari sauce. 🫙 Store in the fridge for up to 4 days. ❄️ Not suitable for freezing.
Only visible to you
Made it?
Cancel
A
Alison J
2 months ago
Yum. This was delicious & I will definitely be eating it often!
Like
Reply
Cancel
Debra L
2 months ago
Not sure how my rating changed from 5 stars to 3. It was most definitely a 5
Like
Reply
Cancel
Gigi
2 months ago
So glad it was a 5-star hit! ⭐️⭐️⭐️⭐️⭐️
Like
Reply
Cancel
Debra L
2 months ago
Nice flavours! (I didn’t have sweet potato so used delicata squash instead, and in place of cilantro I used basil, and threw in some kale too, because why not?)
Like
Reply
Cancel
Gigi
2 months ago
Love those swaps 😍 delicata squash, basil and kale sound like a dream !!
Like
Reply
Cancel
M
Miriam Goncet
2 months ago
It’s not the best picture but I recreated this recipe with normal potatoes and added some paprika and the result was sooo good! Thank you for this recipe 🥹
Like
Reply
Cancel
Gigi
2 months ago
That sounds delicious! Normal potatoes work really well here too, and paprika is such a good addition.So glad you enjoyed it xx
Like
Reply
Cancel
Franziska M
3 months ago
The combination of the spiced tofu and the green tahini sauce tastes amazing. And the roasted garlic 🤤
Like
Reply
Cancel
Gigi
3 months ago
Yay! Love to hear and the photo looks great 🥰
Like
Reply
Cancel
S
Serena
4 months ago
Delicious, the sauce was a delicious surprise! I used coconut yoghurt because that was what I had :)
Like
Reply
Cancel
Gigi
4 months ago
Yay! Super happy you enjoyed it! Coconut yoghurt is always a great option ♥️
Like
Reply
Cancel
Laura
4 months ago
I did a lazy / “my 2 year old is hangry” version of this - soaked TVP in balsamic glaze + broth + smoked paprika, crisped it in the pan some olive oil, stirred some lemon juice + salt + paper into cocojune high protein unsweetened yogurt, and loaded it plus some canned corn seared on the stove onto the baked sweet potato. Added some hot sauce for me. Can’t wait to try the real version next, but this was great too!
Like
Reply
Cancel
Gigi
4 months ago
That sounds delicious!! Love that you used tvp ! I might try that too next time ♥️
Like
Reply
Cancel
