[ad_1]
This nourishing dish is a texture and flavour delight. Roast veggies and tamari-seared golden tofu sit on a base of clean greens, topped off with a heavenly peanut satay sauce. Furthermore, it is loaded with antioxidants, complex carbs, plant-based protein and quality fats to fuel you.
Serves: 2
Ingredients
1 sweet potato, minimize into modest chunks
½ head cauliflower, slice into smaller florets
2 tbsp extra 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 eco-friendly part chopped
1 tsp chilli flakes, optional
For the satay sauce
3 tbsp easy peanut butter
2 tsp tamari
2 tsp sesame oil
1 tbsp maple syrup
2 tbsp heat water
Approach
Preheat oven to 180°C or 360°F. Line a baking tray with baking paper. Spread the sweet potato and cauliflower chunks across 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 via.
To make the satay sauce, combine all the elements in a tiny bowl and whisk until sleek.
Heat a nonstick frypan around a medium large warmth. Warmth the sesame oil, add the tofu and prepare dinner for 3-4 minutes or till golden. Increase the tamari and prepare dinner for a additional moment.
To assemble the nourish bowls, spot the shredded baby spinach, cooked sweet potato and cauliflower on the foundation of two serving bowls. Incorporate the tofu, chopped spring onion and chilli flakes if applying. Drizzle the satay sauce over the major to complete.
[ad_2]
Supply url
