Ingredients
- 2 medium sweet potatoes
- 1/2 block smoked tofu, finely diced
- 1/2 tsp. paprika
- 2 tbsp. tablespoon vegan butter, melted
- 2 cloves of garlic, finely chopped
- 125ml RISAS chimichurri
- A handful of pumpkin seeds
- One lime, quartered
- Optional: a few pieces of your favorite vegan cheese
Preparation time: 15 minutes
Cooking time: 15 minutes
Servings: 2-3
Preparation
Slice your sweet potatoes in 3 or 4 (lengthwise) to form thick slices.
Partially cook your sweet potatoes by boiling them for
8 to 10 minutes or roasting them for a few minutes in the oven (we want the slices to be tender, but not fully cooked).
In a large bowl, place the precooked sweet potatoes and brush with melted butter and garlic. Set aside.
Preheat barbecue to medium-high.
In a skillet, brown the smoked tofu cubes with the paprika for 5 minutes, or until the tofu turns golden. Set aside.
When the barbecue is hot enough, grill your sweet potato slices for 3 to 5 minutes per side, just enough to have nice grill marks. Remove the slices from the barbecue.
Place the sweet potatoes on a board and top with the tofu blocks, pumpkin seeds and RISAS chimichurri. Add pieces of cheese to taste.
Finish by squeezing lime juice on top. Enjoy your delicious vegetarian dish with RISAS flavors! 🌱
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