Harissa Sweet Potatoes with Tofu Ricotta and Caramelized Onions
These harissa roasted sweet potatoes are baked to perfection, served on homemade tofu ricotta, and topped with caramelized onions, green onions, and sesame seeds. They bring on the flavor and are so simple to make!
Ingredients
Harissa Sweet Potatoes
- 1 large sweet potato or 1.5 medium sweet potatoes, cut in wedges
- 1 tsp harissa powder
- ½ tsp garlic powder
- ½ tsp black pepper
- ½ tsp sea salt
- 1.5 tbsp extra virgin olive oil
Tofu Ricotta
- 7 oz. firm tofu (½ a block)
- 1 garlic clove
- 1 tbsp nutritional yeast
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp lemon juice (+ more to taste)
- 2 tbsp water *optional if you like it creamy
Caramelized Onions
- 1 red onion, thinly sliced
- 1 tbsp extra virgin olive oil
Instructions
- Preheat the oven to 425 F. Cut the sweet potatoes into wedges that are about ¾ inch thick.
- Lay the sweet potatoes out on a baking sheet and toss with olive oil. Sprinkle on the harissa powder, garlic powder, black pepper, and sea salt. Toss again. Roast for 20 minutes.
- For the tofu ricotta, simply squeeze out the water as much as possible. Then blend with the other ingredients. Add water if you want it to be creamier.
- For the caramelized onions, heat a pan over medium-high heat. Once hot, add olive oil, followed by the onions. Stir frequently until the onions are caramelized to your liking.