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Cassidy, MS, RD


dietitian sharing (mostly) easy vegetarian meal ideas COOKBOOK & RECIPES ⬇️



12 posts

meal ideas

70 posts


These Roasted Sweet Potato Bowls are in my new cookbook Vegetarian for Dinner!

This is a sheet pan dinner that features marinated tofu, seasoned roasted sweet potatoes, and roasted Brussels sprouts (with a lemon-honey drizzle). It’s served with a creamy, sweet & spicy sauce. Some other add-in ideas are a handful of arugula, hemp hearts, or avocado.

My cookbook is available to order now, just head to the link in my bio!

Here are the ingredients for this recipe:
For the tofu
1 (14-ounce) block extra firm tofu
¼ cup vegetable broth
3 tablespoons soy sauce
2 tablespoons nutritional yeast
1 tablespoon apple cider vinegar
1 teaspoon maple syrup
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon freshly ground black pepper

For the sweet potatoes
1 ½ pounds sweet potato
1 tablespoon canola oil
½ teaspoon garlic powder
½ teaspoon kosher salt
½ teaspoon onion powder
½ teaspoon smoked paprika

For the Brussels sprouts
1 pound Brussels sprouts, stems removed and sliced in half (note: Quarter the Brussels sprouts if they are extra large)
1 tablespoon extra virgin olive oil
¼ teaspoon kosher salt
⅛ teaspoon black pepper
2 tablespoons lemon juice (about one small lemon)
1 tablespoon honey
½ teaspoon red pepper flakes (optional)

For the sauce
¼ cup mayonnaise
1 ½ tablespoons vinegar-based hot sauce, such as Cholula
1 tablespoon honey
¼ teaspoon salt
1 clove garlic, grated

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