This dish is pretty amazing. It’s made with some veggies you may not have tried before. The barbecue flavor and the richness of the vegetables makes this a truly satisfying and filling dish. It’s great for a picnic or potluck.
Ingredients:
- 1 Japanese sweet potato, peeled and cubed
- 1 jicama, peeled and cubed
- 1 yucca root, peeled and cubed
- pinch of cinnamon
- 1 zucchini, cubed
- 1 onion, chopped
- 1 bell pepper, chopped
- Dash of paprika
- 1 tsp minced ginger
- 2 cloves of minced garlic
- 1/2 cup (or to taste) barbecue sauce (try a vegan one from an Asian market)
- 12 oz firm tofu, drained, cubed, and baked in 350 oven for15 minutes
To prepare:
- Boil potato, jicama, and yucca with pinch of each cinnamon, salt, pepper till soft; drain and set aside.
- To a wok or large skilled sprayed with cooking spray, add zucchini, onion, pepper and stirfry.
- Add paprika, ginger, garlic, barbecue sauce, tofu, and the root vegetables; stir well and cook till warm.
6 entree servings. Weight Watcher PointsPlus value: 6
original recipe from a friend.
Yucca Root
Please Pass the Tofu 