This nourishing dish is a texture and flavour delight. Roast veggies and tamari-seared golden tofu sit upon a base of new greens, topped off with a heavenly peanut satay sauce. Furthermore, it’s loaded with anti-oxidants, elaborate carbohydrates, plant-based protein and high-quality fat to gas you.



1 sweet potato, slice into modest chunks

½ head cauliflower, slice into modest florets

2 tbsp excess virgin olive oil 

1 tsp sea salt 

2 tsp sesame oil

200g (7oz) tofu, cubed

2 tsp tamari

3 cups child spinach, shredded 

1 spring onion, white and environmentally friendly part 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 heat water 


Preheat oven to 180°C or 360°F. Line a baking tray with baking paper. Unfold 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 eventually golden and cooked as a result of. 

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

Heat a nonstick frypan more than a medium higher warmth. Heat the sesame oil, increase the tofu and prepare dinner for 3-4 minutes or until golden. Include the tamari and cook for a more minute. 

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


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