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This nourishing dish is a texture and flavour delight. Roast veggies and tamari-seared golden tofu sit upon a base of fresh greens, topped off with a heavenly peanut satay sauce. Additionally, it’s loaded with antioxidants, complicated carbohydrates, plant-centered protein and top quality fat to fuel you.
Serves: 2
Components
1 sweet potato, lower into tiny chunks
½ head cauliflower, lower into smaller florets
2 tbsp more virgin olive oil
1 tsp sea salt
2 tsp sesame oil
200g (7oz) tofu, cubed
2 tsp tamari
3 cups child spinach, shredded
1 spring onion, white and green portion chopped
1 tsp chilli flakes, optional
For the satay sauce
3 tbsp smooth peanut butter
2 tsp tamari
2 tsp sesame oil
1 tbsp maple syrup
2 tbsp heat water
System
Preheat oven to 180°C or 360°F. Line a baking tray with baking paper. Distribute the sweet potato and cauliflower chunks throughout the tray and drizzle with the olive oil and a generous pinch of sea salt. Toss to coat. Bake in the preheated oven for 30-35 minutes, or till golden and cooked through.
To make the satay sauce, incorporate all the substances in a small bowl and whisk until smooth.
Heat a nonstick frypan more than a medium superior heat. Warmth the sesame oil, add the tofu and cook for 3-4 minutes or right up until golden. Insert the tamari and cook dinner for a further more minute.
To assemble the nourish bowls, spot the shredded baby spinach, cooked sweet potato and cauliflower on the foundation of two serving bowls. Add the tofu, chopped spring onion and chilli flakes if employing. Drizzle the satay sauce about the prime to finish.
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