Seasoned Roasted Sweet Potato Bowl with Asian-inspired Orange Vinaigrette
INGREDIENTS :
Salad greens:
1 cup sliced cucumber
1/2 block tofu, pressed to remove excess water and cubed
3 cups cubed sweet potatoes (about 1 cm thick)
2 cups steamed broccoli florets
3/4 cup cooked brown rice
Cilantro and green onion for garnish
Oil, salt, garlic powder for cooking tofu and roasting potatoes
Orange Vinaigrette (combine in blender):
1/3 cup fresh squeezed orange juice
1 tbsp tamari or soy sauce
2.5 tsp rice vinegar
2 tbsp agave or maple syrup
2 tbsp sesame oil
2 to 3 tbsp avocado oil (preference)
1/4 tsp each garlic and onion powders
1/2 tsp mustard
1/2 tsp salt
1/4 tsp pepper
Dash hot sauce
1 tbsp each (packed) fresh mint and cilantro
METHODE :
On a large baking tray, place sweet potato cubes and sprinkle generously with oil, salt and garlic powder.
Roast at 375 for 15 min, flip and cook further until tender.
In a large pan, add about 1 tsp oil.
Add tofu cubes and season generously with salt and garlic powder, and let cook for several minutes, gently flip and let cook another few minutes, repeat again.
Assemble bowls with salad greens (3), and top with ingredients and dressing.
