Vegan Guilt-Free Coleslaw with Baked BBQ Sweet Potatoes

Sharing a recipe for a summer favorite with you! Vegan guilt-free coleslaw with baked barbecue sweet potatoes. It's really good, easy to make and healthy too. The perfect light summer meal, packed with flavor and nutrients. Hope you love!

The Recipe

Vegan guilt-free coleslaw with baked barbecue sweet potatoes (about 3-4 servings)

Ingredients

For the sweet potatoes:

32 ounces baby sweet potatoes (or use regular smaller ones)

2 teaspoons paprika powder

2 teaspoons agave or maple syrup (optional)

1/4 teaspoon pepper

1 teaspoon salt ( or more to taste)

1 teaspoon chili flakes

1 teaspoon garlic powder

1 teaspoon onion powder

4 teaspoons olive oil

1 teaspoon liquid smoke

For the coleslaw:

24 ounces / 680 g red and white cabbage, chopped

16 ounces / 450 g silken tofu

1 tablespoon agave syrup (optional)

3 tablespoons lemon juice

2 tablespoons apple cider vinegar (sub in other vinegar)

1 teaspoon salt (or more to taste)

1/2 teaspoon pepper

dash of fennel seeds

dash of celery seeds

1 1/2 teaspoons vegetable broth powder

fresh parsley to garnish 

Instructions

1. Preheat oven to 460 °F / 240 °C.

2. In a bowl combine oil and spices for the sweet potatoes. Wash and peel sweet potatoes. Using a sharp knife, slice sweet potatoes crosswise, going as deep as possible, but not cutting all the way through. Transfer them to a baking tray and brush them with the oil-spice mixture. Bake for about 30-40 minutes, until soft inside and crispy outside.

3. Meanwhile combine silken tofu, syrup, lemon juice, vinegar, salt, pepper and broth powder in a food processor and blend until smooth. Add fennel and celery seeds. Combine chopped cabbage with dressing and mix well. Let sit for a bit.

4. Serve baked sweet potatoes with coleslaw and ENJOY!