This vegetarian one-pan meal is loaded with color and texture, from the soft sweet potatoes to the crisp-tender cauliflower and juicy pomegranate seeds. Preheating the pan will help the potatoes and tofu achieve a crispy exterior; be careful when adding the vegetable mixture to the hot pan. A cool, tangy yogurt drizzle will help balance the slight chile heat from the curry powder. Drizzle the sauce over the pan, or serve at the table.
1 pound sweet potatoes, peeled and cut into 1 1/2-in. cubes
1 (14-oz.) pkg. extra-firm water-packed tofu, drained, patted dry, and cut into 1 1/2-in. cubes
3 tablespoons olive oil, divided
4 teaspoons red curry powder or Madras curry powder
1 1/4 teaspoons kosher salt, divided
8 ounces fresh cauliflower florets
1/3 cup plain 2% reduced-fat Greek yogurt
1 1/2 tablespoons fresh lime juice
1/4 cup torn fresh mint
1/4 cup chopped unsalted cashews
1/4 cup pomegranate arils
Added sugars 0g
Calcium 16% DV
Potassium 18% DV
How to Make It
Preheat oven to 500°F. Place a rimmed baking sheet in oven (do not remove pan while oven preheats).
Combine potatoes, tofu, 2 tablespoons oil, curry powder, and 1 teaspoon salt in a bowl; toss to coat. Carefully remove pan from oven. Coat pan with cooking spray. Arrange potato mixture in a single layer on pan; bake at 500°F for 10 minutes, stirring once after 5 minutes. Add remaining 1 tablespoon oil and cauliflower to pan; toss gently to combine. Bake at 500°F until potatoes are tender, 10 to 12 minutes. Remove pan from oven.
Whisk together remaining 1/4 teaspoon salt, yogurt, and juice in a small bowl. Drizzle yogurt mixture evenly over tofu mixture. Sprinkle with mint, cashews, and pomegranate arils.
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