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.
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
Bake or boil; and peel sweet potatoes and cut into 1-inch chunks.
Take a flat pan, drizzle some oil.
Once it’s hot, whisk together balsamic vinegar, agave nectar, garlic powder, salt, cayenne pepper and herbs of your choice in a medium bowl.
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.
Now add sweet corns, peppers, edamame, broccoli, carrots, and cabbage and keep sauteing for a minute on high heat.
Turn off the gas.
Toss together arugula and red onions with the left dressing in another medium bowl.
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.