Phasellus at eros non sapien aliquet volutpat. In viverra odio aliquam, dictum tortor a, commodo turpis. Quisque fermentum urna nec est ultricies faucibus. Maecenas quis mi vitae magna pharetra varius. Etiam tellus nulla, fermentum sed lectus in, sollicitudin blandit enim. Pellentesque porta sapien vitae lacinia porttitor. Nulla quis sapien ex. Sed maximus tellus nec libero blandit consequat. In turpis ante, varius eu metus eu, finibus sagittis sem. Donec placerat ultricies nisl tristique elementum. Aliquam erat volutpat. Curabitur ut purus gravida, iaculis ipsum vel, fermentum nisl. Nam sodales sem vitae velit lacinia mollis ut nec diam.

Vestibulum dolor nisi, aliquam eget eleifend nec, euismod ut libero. Donec in leo odio. Suspendisse libero nisl, ultrices vel commodo sed, consequat et urna. Sed et pulvinar ipsum, id ultricies diam. Donec tempor vitae justo vitae ullamcorper. Pellentesque id dolor aliquam, auctor neque a, tincidunt diam. Quisque non tempus ligula. Donec sed magna libero. Pellentesque habitant morbi tristique senectus et netus et malesuada fames ac turpis egestas.

Sweet Potato, Broccoli, Tofu and Cashew Curry
Write a review
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
3222 calories
144 g
885 g
141 g
333 g
42 g
2820 g
3402 g
53 g
0 g
83 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 3222
Calories from Fat 1258
% Daily Value *
Total Fat 141g
Saturated Fat 42g
Trans Fat 0g
Polyunsaturated Fat 18g
Monounsaturated Fat 65g
Cholesterol 885mg
Sodium 3402mg
Total Carbohydrates 144g
Dietary Fiber 28g
Sugars 53g
Protein 333g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 3 sweet potatoes
  2. ½ tablespoon smoked paprika
  3. 1 teaspoon sea salt
  4. 1 tablespoon tapioca starch
  5. 1 tablespoon grape seed oil
  6. 4 - 10-ounce steaks (grass-fed if possible)
  7. 3 tablespoons olive oil
  8. 2 tablespoons balsamic vinegar
  9. 1 teaspoon dijon mustard
  10. 1 pepper, diced
  11. ½ cucumber, sliced thin
  12. 1 cup radishes, cut in half
  13. ½ cup blueberries
  14. 8 cups salad greens
  1. 1.Preheat your oven to 425. Line a baking sheet with parchment paper.
  2. 2.Place the sweet potato wedges in a large bowl and toss them with the oil, paprika and sea salt. 3.Sprinkle over the tapioca starch and toss once more. Pour them out onto the prepared baking sheet and place them in the oven. Bake for 45 minutes, turning halfway.
  3. 4.While the sweet potato wedges are baking, prepare the marinade. Place all the marinade ingredients together in a small saucepan and bring it to a boil. Let it boil for 2-3 minutes, or until it begins to thicken. Pour the marinade over the steaks and set them aside on your counter.
  4. 5.Whisk together the olive oil, balsamic vinegar, honey and Dijon mustard in a large bowl. Add the pepper, cucumber, radishes, blueberries and any other vegetables you like. Lay the salad greens on top and set aside. (Don't mix the salad yet!)
  5. 6.Once the sweet potatoes have been in the oven for 30 minutes heat a large, heavy-bottomed skillet over medium-high heat - do not use a non-stick pan or you won't get a nice dark crust on your steak. Remove the steaks from the marinade and scrape off the excess marinade. Pour the marinade into a small skillet and set it aside.
  6. 7.Once the heavy-bottomed skillet is hot add the oil and let it heat it just until it is shimmering. Add the steaks and cook for 4 minutes per side for medium-rare or 6 minutes per side for rare. (See notes!) Remove the steaks from the pan and let them rest for several minutes.
  7. 8.While the steaks are resting, bring the reserved marinade to a boil and let it boil for 30 seconds.
Melanie Hanson

Leave a reply