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Tofu and Sweet Potato Buddha Bowl

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Tofu and Sweet Potato Buddha Bowl

with soy and maple seasoning, tahini sauce, kale chips and pickled beetroot

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Informations supplémentaires
35 min. | 814 kcal | easy | Vegetarian | Printable version
Recipe Ingredients Nutritional values
1. Setup Preheat the oven to 325°F. Peel and cut the sweet potatoes into small cubes. Put in a saucepan and add enough water to cover. Bring to a boil and cook for 10-12 minutes until tender. Peel and grate the beetroot. Chop the garlic and kale. Slice the tofu into triangles or cubes. Put the tofu in a bowl with the sauce mix, a drizzle of oil, the garlic, half of the spices, salt and pepper.
2. Make the kale chips Place the kale on a baking sheet lined with baking paper. Add a drizzle of oil, the rest of the spices, salt and pepper. Mix. Bake in the oven for 18-20 minutes until crispy.
3. Marinate the beets Place the grated beetroot in a bowl. Add 1/2 cup of water, ¼ cup of vinegar, a pinch of salt and 2 tbsp. of sugar in a small saucepan. Bring to a boil. Pour over the beets and let marinate. Meanwhile, mix the tahini with the juice of half a lemon and 1/4 cup of water.
4. Make the puree When the sweet potatoes are tender, drain and mash with milk, butter, or a nut milk for a vegan meal. Season to taste and keep warm.
5. Cook the tofu Heat a drizzle of oil in a skillet over medium heat. Cook the tofu pieces with the marinade 3-4 minutes on each side until browned. Add salt and pepper to taste.
6. Plate your dish Serve the mashed potatoes in a bowl and garnish with the drained beets, kale chips, tofu, sunflower seeds, cranberries and top with the tahini sauce. Bon appétit!
300gTofu
100gCabbage, Kale
180gRed Beets
500gSweet Potato(es)
30gSunflower Seeds
20gDried Cranberries
80mlTahini Sauce
0.5unitLemon
45mlSauce Mix (soy sauce,maple syrup)
12gSpice Mix (nutritional yeast,onion powder,ginger powder)
1unitGarlic Clove(s)
What you need sheet pan, saucepans, strainer, pan, tongs, bowls, box grater
814 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 104g
35%
fat 36g
55%
cholesterol 0mg
fiber 18g
72%
protein 30g
saturated 5g
25%
sodium 785mg
33%
sugar 43g
trans 0g