Vegan Burrito Bowl with Sweet Potato and Tofu
Ingredients
- 1 sweet potato
- olive oil
- paprika
- mixed herbs
- salt
- pepper
- 1 packet of Southern Smoke Infused Tofu
- 1 cup of corn kernels
- cooked black beans
- cucumbers
- tomato
- avocado
- fresh coriander
- leafy greens
Preparation
Cut 1 sweet potato into bite-sized chunks. Drizzle it in olive oil and season with paprika, mixed herbs, salt, and pepper. Bake in a 180°C preheated oven until golden and cooked through.
In the meantime, slice up 1 packet of new ‘Southern Smoke Infused Tofu’ and pan-fry on each side until golden and set aside. Let me tell you, this stuff is SO GOOD. It’s a mix of smokey, sweet, salty and the texture is also on point!
Optional, but highly recommended: Pan fry 1 cup of corn kernels until slightly charred then seasoned with salt and pepper.
To assemble your burrito bowls together, put a generous layer of leafy greens as your base. Top with sweet potato, tofu, corn, cooked black beans, cucumbers, tomato, and avocado. Garnish with fresh coriander and enjoy!
