PEANUT TOFU BUDDHA Bowl
180g sweet potato, cut into large dice
1 small red onion, cut into large dice
1 tbsp olive oil
Sea salt and freshly ground black pepper
70g brown rice
140g firm tofu, cut into large dice
1 tbsp liquid aminos
1 tbsp light olive oil
½ ripe avocado, pitted
¼ cucumber, sliced
1 handful of spinach
1 handful of alfalfa
1 tbsp toasted sesame seeds
2 tbsp roasted peanuts
For the satay sauce:
2 tbsp crunchy peanut butter Juice from ½ lime
1 tbsp soy sauce
1 tsp extra virgin olive oil
1 tsp sesame oil
1 tsp agave syrup
1) Preheat the oven to 200°C (180°C fan, gas mark 6), line a baking tray with greaseproof paper. Lay the sweet potato and onion on the tray. Drizzle with olive oil and season with salt and pepper. Mix well with your hands, then cook in the oven for 30 minutes.
2) Meanwhile, rinse your rice then put it in a saucepan and add 2 ½ times the volume of water. Bring to the boil, then reduce the heat and simmer for 30 minutes or until tender, stirring once or twice. Drain in a colander and leave to one side to cool.
3) Put the tofu and aminos in a shallow bowl, mix well and leave to marinate for 15 minutes. Put all the ingredients for the satay sauce in a bowl and stir well to combine. Leave to one side.
4) Heat the oil in a non-stick frying pan. Add the tofu and cook for 5 minutes, stirring frequently, then continue to cook until the tofu is golden brown on all sides. Scoop the flesh from the avocado using a tablespoon and slice it.
5) Prepare the bowls by putting the rice in first. Divide the roasted sweet potato between the bowls. Add the tofu, cucumber, spinach, alfalfa and avocado. Pour over the satay sauce and sprinkle with sesame seeds and peanuts to serve. Recipe taken from Feed Me Vegan by Lucy Watson, £16.99