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Roasted Jerusalem artichokes and sweet potato over creamy sauce, topped with lentils, pomegranate, and green onion
Jackie Akerberg

Crispy Roasted Jerusalem Artichokes with Creamy Miso Tofu Purée

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This recipe for Roasted Jerusalem Artichokes with Creamy Miso Tofu Purée is everything you want in a hearty yet vibrant meal. It starts with caramelized roasted sunchokes (also known as Jerusalem artichokes) and sweet potatoes, adding earthy sweetness and a perfect crispy exterior. Paired with an irresistible creamy miso maple tofu purée that’s both silky and savory with just a touch of sweetness to tie it all together. For a bit of crunch, there’s a sprinkle of crispy roasted lentils, while green onions and pomegranate arils bring a pop of freshness to every bite.
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 2 servings
Course: Main Course
Calories: 635

Equipment

Ingredients
  

  • 1 lb sunchokes, Jerusalem artichokes, scrubbed
  • 1 medium sweet potato, scrubbed
  • ½ cup green or brown lentils, cooked (or 1 cup canned lentils, drained)
  • 1 tsp sea salt, divided
  • ½ tsp black pepper, divided
  • 1 tsp garlic powder, divided
  • 1 tsp coconut aminos
  • ½ cup pomegranate arils
  • 3 green onions, chopped
Maple Miso Tofu Purée Ingredients
  • 8 oz firm or extra firm tofu, drained
  • 1 tbsp miso paste
  • 1 tbsp maple syrup
  • 2 tbsp balsamic vinegar
  • 1 lemon, juiced
  • 2 tbsp tahini
  • 2 tbsp nutritional yeast
  • ½ tsp garlic powder
  • 1-3 tbsp water, as needed, to thin

Method
 

  1. Preheat oven to 400 convection bake (with fan). Line 2 metal baking sheets with parchment paper and set aside.
  2. Chop the sunchokes into 1/4-1/2" thick pieces. Cut the sweet potato into 1" cubes. Spread on one of the baking sheets and sprinkle with half of the salt, garlic powder and black pepper. Toss to combine. Optional to spray with a light coat of oil if desired. Transfer to the oven and bake for 30 minutes, stirring halfway through, until golden and crisp.
  3. Use a clean dish towel or paper towel to pat the lentils dry. Spread on the other baking sheet and season with the remaining salt, black pepper, garlic powder and coconut aminos. Toss to combine. Transfer to the oven and bake for 25 minutes, until crispy, stirring halfway through.
  4. Meanwhile, add all ingredients for the tofu purée to a high speed blender and blend until smooth. Season to taste.
  5. Divide between two serving bowls and spread into an even layer. Top with the roasted veggies, sprinkle with crispy lentils, and garnish with pomegranate arils and green onions!

Nutrition

Serving 1servingCalories 635kcalCarbohydrates 111gProtein 30gFat 12gSaturated Fat 2gPolyunsaturated Fat 5gMonounsaturated Fat 4gSodium 1697mgPotassium 2278mgFiber 19gSugar 45gVitamin A 16293IUVitamin C 50mgCalcium 189mgIron 14mg

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.

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