Lunch is not my strongest point in cooking inspiration. Typically i throw in a bunch of veggies for work and snack on them throughout the day, or put together a sandwich. But, lately I’ve been going to work a little later, giving me some time to brainstorm new ideas.
Lunch is often taken for granted. Which is sad, because skipping those nutrients during the most exhausting part of the day can leave you tired and not as fulfilled, leaving you to choose poor snacks or binging later.
Sweet potatoes provide vitamin a, beta carotene, as well as some great potassium and fiber. All in all, its a great addition to your lunch. Included in this salad as well is sliced purple onions, tofu, an herb mix from braggs, and a whole lot of pepper. I love my sweet potatoes spicy!
1/2 chopped sweet potato
1/2 chopped purple onion
1/2 box firm cubed tofu
2 cups romaine and whatever you want else in your salad
1/2 cup marsala cooking wine
1 teaspoon sunflower oil
Sprinkle of salt, braggs herb mix, and pepper
1. In a large sauté pan, put 1/2 cup water, 1/4 cup marsala, your oil and herbs, sweet potato and onion and cook till it begins to boil.
2. After it boils, put on low heat for 20 minutes or until sweet potato is fairly soft. Add tofu and rest of marsala.
3. Put on medium heat for 15 minutes and let cool.
4. Add to bed of salad and enjoy!
See! How is easy is that? You can vary this dish by adding other veggies or by changing the wine and herbs you cook with (for example, add curry for an extra kick). Take advantage of your midday meal and enjoy a change of pace with this healthy, low fat, and vegan meal.