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)


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)


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


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


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


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

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