Servings: 4
Calories: 233kcal
Ingredients
- 2 tablespoon olive oil divided
- 1 pound sweet potatoes peeled and cubed
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- Fine sea salt to taste
- Freshly cracked black pepper to taste
- ⅓ cup BBQ sauce
- 12 ounces broccoli cut into small florets
Instructions
- Preheat oven to 400°F. Line a large sheet pan with parchment paper.
- Toss the sweet potatoes in 1 Tbsp. of the oil and half the seasonings. Season to taste with salt and pepper. Arrange on one side of the sheet pan.
- Cut the tofu into 8 slices and arrange on one third of the sheet pan. Brush the tops of each slice with BBQ sauce.
- Transfer pan to oven and bake for 15 minutes. In the meantime, toss the broccoli florets in the remaining oil and spices, then season to taste with salt and pepper.
- Remove pan from oven, flip the tofu and brush the tops with BBQ sauce. Stir the sweet potatoes and move them to the center third of pan. Arrange broccoli on remaining third of the pan.
- Return pan to oven for another 15 to 20 minutes, or until sweet potatoes are tender and the broccoli is toasted looking. Brush the tofu with the remaining BBQ sauce.
- Allow to cool, then divide into meal prep containers, cover, and refrigerate for up to 5 days.
Video
Nutrition
Calories: 233kcal | Carbohydrates: 39g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 337mg | Potassium: 721mg | Fiber: 6g | Sugar: 14g | Vitamin A: 16794IU | Vitamin C: 79mg | Calcium: 83mg | Iron: 2mg
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