Asian-Inspired Orange Vinaigrette Salad Bowl
Ingredients
Orange vinaigrette
- 1/3 cup fresh squeezed orange juice
- 1 tbsp tamari or soy sauce
- 2.5 tsp rice vinegar
- 2 tbsp agave or maple syrup
- 2 tbsp sesame oil
- 2 to 3 tbsp avocado oil
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/2 tsp mustard
- 1/2 tsp salt
- 1/4 tsp pepper
- Dash hot sauce
- 1 tbsp fresh mint (packed)
- 1 tbsp fresh cilantro (packed)
Salad bowl components
- Salad greens
- 1 cup sliced cucumber
- 1/2 block tofu
- 3 cups cubed sweet potatoes
- 2 cups steamed broccoli florets
- 3/4 cup cooked brown rice
- Cilantro for garnish
- Green onion for garnish
- Oil for cooking and seasoning
- Salt for cooking and seasoning
- Garlic powder for cooking and seasoning
Preparation
Combine all orange vinaigrette ingredients in a blender until smooth.
Steam the broccoli florets until tender.
Cook the brown rice according to package instructions.
Preheat oven to 375°F. Place sweet potato cubes on a baking tray, drizzle with oil, and sprinkle with salt and garlic powder. Roast for 15 minutes, flip, and continue roasting until tender.
In a large pan, heat about 1 teaspoon of oil over medium heat. Add tofu cubes, season with salt and garlic powder, and cook for several minutes until browned, flipping gently and repeating until all sides are cooked.
Assemble the bowls by placing salad greens in each bowl, then topping with sliced cucumber, cooked tofu, roasted sweet potatoes, steamed broccoli, cooked brown rice, and drizzling with orange vinaigrette. Garnish with cilantro and green onion.
