Hi friends!! I made this dinner the other night, and a lot of you asked for the recipe on Instagram, so here I am to share it! This meal is SO incredibly easy to make, and is one of my go-to dishes when I want something satisfying, filling, and healthy. While I am not vegan, I was for 7 years, and learned to make quite a few plant based dishes I still enjoy regularly. I do still enjoy mixing in vegan meals a few times per week to keep my diet varied and get more veggies into my life. I hope you enjoy!
For the sweet potatoes:
Preheat oven to 450 degrees. Mix all ingredients together in a bowl. Spread the potatoes in one layer on a lined baking sheet, and bake for 30-40 minutes, until tender and crispy around the edges.
On medium high heat, add oil and 1T tamari to the pan, allowing it to get hot. Add the garlic and onion, sautéing for 2-3 minutes until softened. Add the tofu and begin to break it up with a spatula. When the tofu is crumbled, add the other tablespoon of tamari and zucchini. Cook for 3-4 minutes. Lastly, add the arugula and cook briefly to combine it before removing from heat. Plate the scramble with your sweet potatoes, another handful of fresh arugula, and half of an avocado. Enjoy!
I hope you all have a wonderful holiday weekend and I will see you in my next post!