Hippie Hash with Maple Mustard Hummus Dressing

Ingredients:

2 Sweet Potatoes

3 Zucchini

1 Block SuperFirm Tofu

1 can Chickpeas

1/2 Purple Onion

2 Tbsp Extra Virgin Olive Oil

1 Tbsp Coconut Aminos

Seasoning Blend:

1/4 tsp of each: Coriander, Cumin, Ginger, Garlic Powder, Turmeric, Onion Salt, Smoked Paprika, Dried Parsley

1/2 tsp of each: Salt & Pepper

1 tbsp: Nutritional Yeast

Parsley garnish

Maple Mustard Hummus Dressing:

2 Tbsp Whole Grain Mustard

2 Tbsp Maple Syrup

2 Tbsp Hummus

Water to thin out as needed

1. Dice sweet potatoes, zucchini, onion, and tofu into small cubes.
2. Rinse & Drain 1 can of chickpeas
3. Heat a large skillet on medium high heat and add olive oil.
4. Sauté sweet potatoes until they start to soften, then add onions until they are translucent, then add tofu & chickpeas, then add your seasoning mixture + coconut aminos. Mix well. Cook for about 5 – 10 minutes on medium heat.
5. Once your tofu & chickpeas start to get golden brown and crispy, add zucchini and mix well. Season with Salt & Pepper. Cook for an additional 2 – 3 minutes.
6. While the veg is cooking, mix your dressing ingredients and set aside.

If you want the sheet pan version skip #3, 4, and 5 above and follow below instead:

3a. Preheat oven to 450 degrees f

4a. Line a baking tray with parchment paper and spread all ingredients out evenly. Top with Olive Oil, Seasoning mixture, and Coconut Aminos and mix well until everything is evenly coated.

5a. Bake in the oven for 35 – 45 minutes removing once to toss halfway through

Top with fresh parsley and Enjoy!!