Nourishing Bali Bowl with Tofu and Veggies
Ingredients
- 14 ounces tofu
- 1 large sweet potato
- drizzle of olive oil
- 3/4 cup uncooked black rice
- 2 tablespoons peanut butter
- sea salt
- parchment paper
- cabbage
- lettuce
- kale
- fresh organic lemon
- tomatoes
- 1/2 avocado
Preparation
Preheat the oven to 220 degrees.
Sprinkle the parchment sheet with sea salt.
Place tofu slices on one half and cubed sweet potato on the other half of the parchment.
Lightly drizzle with olive oil and sprinkle a little more salt on top.
Drizzle peanut butter over the tofu.
Bake for 25-30 minutes until crisp.
While baking, cook the black rice.
Fill a bowl with an abundance of veggies, choosing from shredded cabbage, lettuce, massaged kale in fresh organic lemon, and tomatoes.
Top the veggies with the freshly cooked rice, roasted tofu, and roasted sweet potato.
Drizzle with a little more peanut butter and add half an avocado.
