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. Plus, it’s loaded with antioxidants, complex carbohydrates, plant-based protein and quality fats to fuel you.
Serves: 2
Ingredients
1 sweet potato, cut into small chunks
½ head cauliflower, cut into small florets
2 tbsp extra virgin olive oil
1 tsp sea salt
2 tsp sesame oil
200g (7oz) tofu, cubed
2 tsp tamari
3 cups baby spinach, shredded
1 spring onion, white and green section 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 warm water
Method
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 until golden and cooked through.
To make the satay sauce, combine all the ingredients in a small bowl and whisk until smooth.
Heat a nonstick frypan over a medium high heat. Heat the sesame oil, add the tofu and cook for 3-4 minutes or until golden. Add the tamari and cook for a further minute.
To assemble the nourish bowls, place the shredded baby spinach, cooked sweet potato and cauliflower on the base of two serving bowls. Add the tofu, chopped spring onion and chilli flakes if using. Drizzle the satay sauce over the top to finish.
