From the Cook
From the Cook
1/3
Sweet Potato One-Pot
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Instructions
1
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Wash the eggplant. Peel the sweet potatoes and cut them into small cubes, about ½ inch (1 cm) in size.
2
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Peel and finely dice the onion and garlic.
3
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Cut the leek in half lengthwise, wash thoroughly, and slice into thin strips.
4
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Cut the tofu into small cubes, about ½ inch (1 cm) each.
5
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Heat oil in a large pot over medium heat. Add the onion and garlic and sauté briefly until translucent.
6
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Add the remaining ingredients, including the strained/puréed tomatoes, water, and vegetable broth. Bring the mixture to a boil once.
7
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Reduce the heat to medium-low, cover, and simmer for about 30 minutes, or until the sweet potatoes are tender.
8
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Season with salt, pepper, and, if desired, chili flakes to taste.
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Recipe Facts
Diet at a Glance
Vegetarian
Vegan
Low-Cholesterol
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Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Glycemic Index
Glycemic Load
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