This recipe takes just a few minutes to whip up (not including the half hour or so for the yams to bake). It’s super good for ya and tastes delicious. Obviously, I put tahini on it—because tahini is life. —EvE
SERVES 1 OR 2
1 yam
VEG
½ cup (75 g) frozen peas
¼ cup (38 g) chopped onion
1 tbsp (15 ml) tamari or soy sauce
1 tbsp (15 ml) maple syrup
2 tbsp (30 ml) apple cider vinegar or lemon juice
¼ tsp garlic powder
⅛ tsp chipotle powder
¼ package (about 3½ oz [100 g]) cubed tofu
1 cup (30 g) spinach
TOPPINGS
2 tbsp (30 g) tahini
Pinch of black pepper
Handful pumpkin seeds
Preheat the oven to 350°F (177°C). Wash the yam—no need to peel it though. Slice it in half lengthwise and bake on parchment paper for 30 minutes, or until it is tender all the way through (check with a fork) and bubbling around the edges. Leave it to cool.
FOR THE VEG
Throw all the vegetable ingredients into a pan and sauté until everything is tender and flavorful. If the pan goes dry, just add some lemon juice, soy sauce or water. I’d suggest adding the spinach last because it only needs a moment to cook. Add whatever else you like. If it needs more salt, I ain’t stoppin’ ya.
Plate your yam, throw on the veg and tofu mix and finish with the toppings.