Sweet Potato and Plantain Bake
This sweet potato and plantain bake should easily make it on one of your meatless Monday meal plans. Clean, hearty, guilt free one pan wonder. It doesn’t get any easier than this. Cutting up vegetables, seasoning, into the oven and out comes this. You get your clean carbs, protein and your greens.
The wonderful aroma while baking will definitely make for some impatient dinners. I surprise myself by not opening the oven too many times, asking “Is it ready yet?, Is it ready yet?” Patience, in forty minutes you will feast on one delicious bake.
Use extra firm tofu. Grab those product catalogs or phone books (if they still exist 🤔) as weight to dry tofu. Wrap in a kitchen towel and set the catalogs on it. Dry for at least thirty minutes before cutting into cubes. There really is no limit as to which vegetables to use. You can definitely use different peppers and other vegetables. Even betterment if you have a bigger pan.
You can enjoy this bake as is or with your favorite warm salad dressing. A little no recipe dressing I love with this is a roasted tomatoe garlic and onion dressing. I roast Roma tomatoes, onions and garlic in the oven until they just start to char. Blend with some parsley and a little olive oil. Squeeze in some lemon juice , add a little more oil and season to taste. Spread this over your plate and you are in for treat.
Hope you enjoy this one as much as we did. Do share and let me know when you try it.