1 cup sliced cucumber
1/2 block tofu, pressed to remove excess water and cubed
3 cups cubed sweet potatoes (about 1cm thick)
2 cups steamed broccoli florets
3/4 cup cooked brown rice
Cilantro and green onion for garnish
Oil, salt, garlic powder for cooking tofu and roasting potatoes
Orange Vinaigrette (combined in a blender)
1/3 cup fresh-squeezed orange juice
1 tablespoon tamari or soy sauce
2.5 tsp rice vinegar
2 tsp agave or maple syrup
2 tbsp sesame oil
2 to 3 tbsp avocado oil (preference)
1/4 tbsp each garlic and onion powders
1/2 tbsp mustard
1/2 tbsp salt
1/4 tbsp pepper
Dash hot sauce
1 tbsp each (packed) fresh mint and cilantro
On a large baking tray, place sweet potato cubes and sprinkle generously with oil, salt and garlic powder. Roast at 375 for 15 minutes, flip and cook further until tender.
In a large pan, add about 1 tbsp oil. Add tofu cubes and season generously with salt and garlic powder, and let cook for several minutes, gently flip and let cook for another few minutes, repeat again. Assemble bowls with salad greens and top with ingredients and dressing.
As seen on @healthyfoodadvice Instagram page.