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Preheat the oven to 350 degrees Fahrenheit.
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Toss the sweet potato coins in 1 tablespoon of oil and season with salt. Lay on a baking sheet and bake for 10-15 minutes, then flip and cook additional 10-15 minutes or until tender.
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Meanwhile, toss the sliced tofu in barbecue sauce.
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Heat a skillet over medium heat and add 1 tablespoon of oil. Add the tofu to the pan and cook for about 10 minutes or until crispy.
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Build the bowl with the corn, red cabbage, red peppers, carrots, cooked sweet potatoes and tofu. Season with salt.
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In a small bowl, mix together the barbecue sauce, yogurt, lime juice, chives and salt. Drizzle the dressing on the bowl and serve.