Simple and Healthy Vegan Bowl
Ingredients
- 2 cups green peas
- 2 cups spinach
- 2 cobs of sweetcorn
- 2 bunches asparagus
- 450g firm tofu, cubed
- 1/4 cup coconut aminos or soy sauce
- 2 cups sweet potato or pumpkin, cubed
- 2 cups cooked quinoa
- 2 avocados, sliced
- Tahini and coconut aminos, to taste
Preparation
Bring a medium pot of water to a boil. Add the green peas and cook for 5 minutes or until tender. Drain and set aside.
Bring a medium pot of water to a boil. Add the sweetcorn and cook until tender. Drain and set aside.
Add the spinach to a small saucepan over high heat. Add a dash of water and allow the spinach to cook for 5 minutes or until wilted. Set aside.
Add the asparagus to a small saucepan over high heat. Add a dash of water and allow it to cook until tender. Set aside.
Preheat the oven to 180°C.
Toss the tofu and coconut aminos or soy sauce in a bowl. Spread the tofu on a lined baking tray. Add the sweet potato or pumpkin to the other side of the baking tray.
Bake the tofu and sweet potato or pumpkin for 10-15 minutes. When the tofu is golden brown, remove it from the tray. Allow the potato or pumpkin to bake for another 10-15 minutes until it's tender. Set aside.
To assemble: arrange the quinoa or baby spinach on the bottom of 4 containers or bowls. Arrange all the cooked vegetables on top. Top each container or bowl with 1/2 sliced avocado. Serve with tahini and coconut aminos or desired dressing. Enjoy immediately or store in the fridge for up to 3 days.
