Crispy Potato Veggie Bowl with Tahini Dressing
Ingredients
- 2 cups chopped broccoli
- 1 potato sliced
- 1/2 sweet onion sliced
- 1 zucchini sliced
- 1 cup sliced mushrooms
- 1 package of baked tofu
Dressing
- 1/2 cup tahini
- 1/2 cup water
- 2-3 garlic cloves
- 3 tablespoons nutritional yeast
- handful of parsley
- 1 tsp salt
Preparation
Cook the potato slices by air frying, baking, or frying with a bit of oil until crispy, then set aside.
Prepare the dressing by placing all dressing ingredients in a food processor and pulsing to combine.
In a heated pan, cook the zucchini with a little salt to release moisture.
Add the onion, broccoli, and mushrooms, and cook until the broccoli is slightly tender.
Add the tofu and dressing to taste, mix well to combine.
Assemble the bowl by combining the cooked vegetables and crispy potatoes.
Notes
You can use store-bought baked tofu or bake your own if preferred.
