Vegan Loaded Sweet Potatoes – Asian Style
This flavourful, nourishing dish combines creamy avocado, crispy tofu crumbles, and fragrant Asian-inspired spices with the natural sweetness of roasted sweet potatoes. It's fresh, satisfying, and incredibly easy to prepare! Perfect for a low effort and quick weeknight dinner.
Ingredients (Serves 2-4)
4 large sweet potatoes
200g firm tofu (crumbled)
1–2 garlic cloves (minced)
1 tablespoon freshly grated ginger
1 large spring onions (white and green parts separated)
2 tablespoons avocado oil (for cooking and for the avocado cream)
1 tablespoons rice vinegar
1 tablespoons regular soy sauce
1 tablespoons dark soy sauce
A handful of fresh coriander (one part chopped, including stems and other part only leaves)
1–2 large ripe avocados
Juice of 1–2 lemons
1 small peperoncino (finely sliced)
handful of chopped peanuts
Salt & pepper to taste
INSTRUCTIONS
Step 1: Bake the Sweet Potatoes
1. Preheat your oven to 200°C (392°F). Poke a few holes into the sweet potatoes and place them on a baking sheet. Bake for 40–50 minutes until completely soft.
Step 2: Prepare the Tofu Crumble
1. While the sweet potatoes are baking, heat 1 tablespoon of avocado oil in a pan. Add the garlic, ginger, and the white parts of the spring onion. Sauté for 1–2 minutes until fragrant.
2. Add the crumbled tofu and cook until slightly golden. Pour in rice vinegar, regular soy sauce, and dark soy sauce. Stir well, then turn off the heat. Mix in chopped coriander and some of the green spring onions. Let it rest.
Step 3: Make the Avocado Cream
1. Mash 1–2 ripe avocados with a fork. Add the juice of a whole lemon (or two, depending on size). Drizzle in 1 tablespoon avocado oil and season with salt & pepper. Mix until smooth.
Step 4: Assemble the salad
1. Chop the peperoncino, the remaining green spring onion, and some fresh coriander leaves. Crush the peanuts for extra crunch.
Step 5: Assemble the Dish
1. Slice open the roasted sweet potatoes and spread a layer of avocado cream inside. Add the tofu crumble, then top with more avocado cream, coriander, spring onions, peperoncino, and peanuts.
Enjoy your completely vegan Asian-style loaded sweet potatoes—a perfect balance of creamy, crunchy, and umami flavours!
