Asian Green & Garlic Roasted Sweet Potato topped with a Garlic Vegan Mayo

servings 2
prep time 25 minutes

Hearty, warm, cosy with a hint of spice, sure what else would you need on a cold winters eve? Heroing two of our favourites together for a delightful dish of wonder we think you’re going to love this recipe!

 

3.8/5 (5 Reviews)

ingredients

1 bag of Asian Greens  
1 bag of Garlic Roasted Sweet Potato Chunks  
4-5 cloves Garlic  
30g Parsley  
200g Silken Tofu  
40g Olive Oil  
¼ tsp Dijon Mustard  
Juice of half a Lemon  
¼ tsp salt & pepper  

method (tick as you go)

1

Add the Asian Style Greens and Garlic Roasted Chunks to two separate trays and bake in the oven as per cooking instruction.  

2

To make the Mayo add all the ingredients to a blender and blend for one minute.  

3

5 minutes before removing the Asian Greens & GRSP chunks mix together on one tray.  
 

4

Remove from oven and place in serving dish. Serve mayo as a dipping side or pour over. 

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