Serves 2

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

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