Tangy Treat for the detox-tastebuds- Tossed Sweet potatoes, Tofu and Veggies

Tossed Sweet potatoes and veggies in Balsamic Agave mixture is a treat to the taste buds when you are detoxifying your body. Currently I am on a detoxification process where I am treating myself with 3 servings of fruits and unlimited vegetables and loads of water. I am surprised the variety of vegetables we get and the way we can make variations. Trust me, I am not tired of eating veggies and loving this colorful plating adventure everyday.

INGREDIENTS

• Sweet potatoes,  2 large
• 3 tbsp Balsamic vinegar
• 1 tbsp agave nectar
• ½ cup chopped red onion ( finely and thinly chopped)
• 3 tbsp chopped mint/cilantro
• ½ cup Sweet corns
• 1/2 cup tofu cubed
• ½ cup Fresh edamame kernels
• ½ cup colored peppers
• ½ cup Broccoli
• 10-12 baby Carrots
• ¼ cup Purple cabbage finely chopped
• 2 tbsp olive oil
• ½ tsp salt
• ⅛ tsp cayenne pepper
• ½ tsp garlic powder
• ¼ cup coarsely chopped pecans Or pumpkin seeds, toasted

PREPARATION

1. Bake or  boil; and peel sweet potatoes and cut into 1-inch chunks.
2. Take a flat pan, drizzle some oil.
3. Once it’s hot, whisk together balsamic vinegar, agave nectar, garlic powder, salt, cayenne pepper and herbs of your choice in a medium bowl.
4. Pour the dressing in the heated pan. Now add the sweet potatoes and tofu cubes over the dressing. Let it cook and coat for a minute on high heat. Save some dressing for pouring over the salad leaves and onions later.
5. Now add sweet corns, peppers, edamame, broccoli, carrots, and cabbage and keep sauteing for a minute on high heat.
6. Turn off the gas.
7. Toss together arugula and red onions with the left dressing in another medium bowl.
8. Plating: To serve, arrange arugula mixture on plate. Pour over the tossed sweet potatoes and veggies mixture over arugula. Garnish with pecans or seeds and nuts of your choice.