About the Recipe
This bowl offers a delightful mix of flavors, colors and textures — the raw cucumber and carrots add crunch, the tofu brings silkiness, and the tahini and roasted garlic bring a smooth umami flavor. Feel free to adapt this recipe based on what you have in your fridge -- it works great with black beans or chickpeas instead of, or in addition to, tofu.
Ingredients
250g firm tofu
2 large carrots, peeled
1 lb broccoli, cut into florets
1 1/2 lb sweet potato, cut into 1" cubes
5 small cucumbers
2 cups cooked rice
4-6 tbsp extra virgin olive oil
4-6 tbsp Cali Kitchen Tahini and Roasted Garlic Sauce
Sea salt
Black pepper
Preparation
Step 1
Preheat the oven to 400°F. Coat the sweet potatoes with 2-3 tablespoons of olive oil and sea salt and pepper to taste. Roast in the oven for about 30 minutes.
Step 2
Cut the broccoli into small florets, coat with 2-3 tablespoons of olive oil and sea salt, and roast for 5-15 minutes, until cooked to your preference. While the vegetables are roasting, slice the cucumbers and carrots into 1/4-inch rounds.
Step 3
After 30 minutes, check the sweet potatoes in the oven by piercing them with a fork. Once the sweet potato is slightly browned on the edges and so soft inside that a fork can easily pass through them, remove them from the oven and let them cool for 5 minutes.
Step 4
In the meantime, cut the tofu into 1-inch cubes. Divide the cooked rice evenly among four bowls. Evenly distribute the vegetables and tofu over the rice, then drizzle with the Tahini and Roasted Garlic sauce. Enjoy!