This nourishing dish is a texture and flavour delight. Roast veggies and tamari-seared golden tofu sit on a base of new greens, topped off with a heavenly peanut satay sauce. Plus, it’s loaded with antioxidants, complex carbohydrates, plant-primarily based protein and high quality fat to fuel you.



1 sweet potato, lower into little chunks

½ head cauliflower, cut 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 infant spinach, shredded 

1 spring onion, white and inexperienced area 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 


Preheat oven to 180°C or 360°F. Line a baking tray with baking paper. Distribute the sweet potato and cauliflower chunks throughout 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 finally golden and cooked by means of. 

To make the satay sauce, merge all the components in a small bowl and whisk until easy. 

Warmth a nonstick frypan around a medium substantial warmth. Heat the sesame oil, include the tofu and prepare dinner for 3-4 minutes or till golden. Incorporate the tamari and cook for a more moment. 

To assemble the nourish bowls, put the shredded toddler spinach, cooked sweet potato and cauliflower on the base of two serving bowls. Include the tofu, chopped spring onion and chilli flakes if employing. Drizzle the satay sauce around the top rated to complete. 


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