CHIPOTLE SWEET POTATO GRITS BOWL
I am back with another grits bowl! Grits bowls are one of my favorite breakfast items to make on Sunday mornings. It is simple to make and assemble. Not to mention, these bowls are full of flavor. The first grits bowl (link first grits bowl) featured tempeh bacon and spicy kale. This month I am switching it up with smoky chipotle sweet potatoes and spicy tofu sausage.
After making the vegan crab croquettes (link), I had some chipotle mayo leftover. Not wanting to waste it, I started thinking of ways to use this delicious sauce in another savory breakfast recipe. After a few failed sweet potato cake recipes, I went to my favorite potato technique – roasting! I threw in some tofu sausage and viola!
LoVIN’ SWEET POTATOES
I love all potatoes equally. However, I do appreciate good roasted sweet potatoes and the nutritional benefits that come along with them. Sweet potatoes are known to be good for digestion, vision, and regulating blood pressure. Not to mention they are also known to help improve hair and skin due to their high levels of vitamin A, C, and E.
Similar to sweet potatoes, chipotle peppers are high in vitamin A which is good for eye health. In addition to Vitamin A, these smoky peppers are also rich in capsaicin. Capsaicin is known to help with metabolism and ease respiratory conditions. So, if you are a little congested in the mornings, this bowl might help clear your sinuses.
Let’s get into the Recipe!
If you do not have leftover chipotle mayo, I would suggest starting with the sauce first. You can find the chipotle mayo recipe in the salmon croquette post. Peel and cube the sweet potatoes. Toss them in a ½ cup to a cup of the chipotle mayo sauce. Stir until pieces are fully coated. Pour coated sweet potato pieces on a non-stick or parchment paper-lined baking sheet and bake at 435 for 35 minutes. Flip the potato pieces every 5-10 minutes.
Next, let’s prep for the tofu sausage. Press the tofu for about 5 minutes to remove the liquid. You can use a tofu press like the one linked below or a heavy cast-iron skillet. As the tofu is being pressed, start on the spice mix. In a small bowl, mix salt, smoked paprika, pepper, sage, marjoram, brown sugar, clove, thyme, nutmeg, cayenne, beef broth base, and ham broth base. Once the tofu is pressed, crumble in a bowl and set aside.
In a cast-iron skillet, heat 2 tablespoons of olive oil with fennel, red pepper, and garlic flakes. Once you can smell the spices cooking, add the crumbled tofu, amino acid, and seasoning mix. Saute until brown. While cooking, add the remaining tablespoon of olive oil. Set aside.
Once the tofu sausage and sweet potatoes are done cooking, add your favorite grits to a bowl, top with warm chipotle sweet potatoes and tofu sausage for a savory breakfast treat. If you don’t have a go-to grits recipe, I have you covered! Visit our O.G. grits bowl recipe here for a no-fuss vegan grits recipe.
Pro Tip: If you are StayPlanted Newsletter subscriber, then you might have seen this tofu sausage recipe before the HolidaySlay digital cookbook. It’s a half portion of the tofu sausage from the Cheezy Hashbrown recipe. If you are not a subscriber yet and want the Holiday Slay cookbook, sign up here and get a free digital cookbook.
Just A Suggestion…
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Chipotle Sweet Potato Grits Bowl
Ingredients
- 2 sweet potatoes, peeled and cubed
- ½ C. - 1 C. chipotle mayo
- Grits
- ½ block extra firm tofu - 15 oz, crumbled
- 3 Tbsp olive oil
- ¾ Tsp salt
- ¼ Tsp smoked paprika
- ¼ Tsp garlic flakes
- ¼ Tsp fennel seed
- ½ Tsp black pepper
- Pinch of crushed red pepper
- ½ Tsp ground sage
- Pinch of marjoram
- ½ Tsp dark brown sugar
- A pinch clove
- ½ Tsp thyme
- Pinch of nutmeg
- Pinch of cayenne
- ¼ Tsp ham broth base
- Pinch of beef broth base
- ½ Tbsp amino acid
Instructions
- Bake at 435 for 35 minutes.
- While potatoes are baking, press tofu to get of the water. Crumble and set aside
- Make spice blend with salt, smoked paprika, pepper, sage, marjoram, brown sugar, clove, thyme, nutmeg, cayenne, ham broth base, and beef broth base. Set aside.
- Heat up 2 tablespoons of olive oil with fennel, red pepper, and garlic flakes.
- Once you smell the spices cooking, add in tofu, amino acid, and seasoning mix. Saute until brown. While cooking, add in the remaining tablespoon of olive oil. Set aside
- Once potatoes and tofu sausage are ready, add grits to bowl. Top with a fourth cup of sweet potatoes and 2-3 tablespoons of tofu sausage.
Notes:
This recipe is spicy. Add vegan sour cream or avocado to cool it down.
