Description
This sweet potato tofu nourish bowl makes an amazing busy-day lunch. Either make the sweet potato and tofu ahead for a to-go salad or bake it right before eating.
Ingredients
Scale
- 2 handfuls kale
- 1/2 large sweet potato (diced)
- 1/2 tablespoon olive oil
- 1/2 teaspoon cinnamon, ground
- 1/2 teaspoon paprika, ground
- 1 serving teriyaki tofu
- 1/2 avocado (diced)
- 1/2 lemon (juiced)
Instructions
- Rinse and chop your kale. Add to bowl or container if making in advance and set aside.
- Preheat oven to 180° C.
- Dice the sweet potato, and place on a baking tray lined with baking paper. Drizzle ½ tablespoon of olive oil onto the sweet potato, ensuring each piece is coated. Sprinkle cinnamon and paprika over the sweet potato and bake for 15 minutes in the preheated oven.
- While the sweet potato is baking, cut your marinated tofu into bite-sized pieces. If not using a pre-flavoured tofu, feel free to marinade your tofu in a mixture of soy sauce and neutral oil.
- Once 15 minutes have passed, remove the baking sheet. with sweet potato from the oven. Using a spatula, push the sweet potato to the side, making room to place tofu on the baking sheet. Return to oven and bake until the tofu is crispy around the edges and the sweet potato is soft, about 5 minutes.
- Once the sweet potato and tofu is perfectly cooked, remove baking tray from oven. Let the sweet potato and tofu cool slightly while you slice the avocado.
- Add avocado into bowl with kale, and top with the sweet potato and tofu.
- Finish the nourish bowl with a squeeze of lemon juice, a drizzle of olive oil (I used about ½ tablespoon more) and salt and pepper to taste.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Salad
- Cuisine: Australian