Kale and Sweet Potato Plant-Powered Bowl

TOFU

1/2 cup Coco Aminos
1 14-ounce package extra firm tofu
2 tsp toasted sesame oil
3 tbsp honey or maple syrup
1 tbsp arrowroot powder
2 tbsp water
5 cloves garlic
1 tbsp neutral oil (olive, avocado etc.)

Tahini Dressing:

1/4 cup tahini
1/2 medium lemon (juiced)
2-4 Tbsp hot water (to thin)

Salad:

1 head kale, chopped (about 4 cups, loosely packed)
1 cup (about 1 small) cooked, cubed (about 1-inch), peeled, sweet potatoes, cooled
1 small red bell pepper, coarsely chopped
1/2 avocado, sliced 

BAKED TOFU INSTRUCTIONS

  1. Preheat the oven to 375.
  2. Drain the excess liquid from the tofu and dry it off with a towel*.
  3. Cut into 1 inch cubes and add to a large bowl.
  4. Toss with the cornstarch or arrowroot powder until all pieces are evenly coated.
  5. Add to the baking tray and bake for 35 minutes.
  6. During the final 10 minutes, prep the sauce.
  7. Mince the garlic and saute with 1 tbsp neutral oil in a small saute pan for 2-3 minutes or until lightly browned.
  8. Add in the soy sauce, honey or maple syrup, and sesame oil.
  9. Whisk together the cornstarch and water in a bowl and add to the pan.
  10. Heat over low heat for 3-5 minutes or until the sauce bubbles and thickens.
  11. When the tofu is done, toss the tofu with the sauce. Serve over Quinoa

    To make Tahini Dressing:

    1. Preheat oven to 400 degrees F (204 C) and arrange sweet potatoes and onions on a bare baking sheet. Drizzle both with a bit of oil, making sure the flesh of the sweet potatoes are well coated and placed skin side down on the sheet.
    2. Bake for 10 minutes, then remove from oven flip sweet potatoes and add broccoli. Drizzle broccoli with a bit of oil and season with a pinch each salt and pepper.
    3. Bake for another 8-10 minutes, then remove from oven and add kale. Drizzle kale with a touch more oil and season with a pinch each salt and pepper. Bake for another 4-5 minutes then set aside.
    4. While vegetables are roasting, heat a large skillet over medium heat and add chickpeas to a mixing bowl and toss with seasonings.
    5. Once hot, add 1 Tbsp oil (amount as original recipe is written // use half of total amount if altering batch size) and chickpeas and sauté, stirring frequently. If they’re browning too quickly, turn down heat. If there isn’t much browning going on, increase heat. I found 10 minutes total at slightly over medium heat was perfect.
    6. Once the chickpeas are browned and fragrant, remove from heat and set aside.
    7. Prepare sauce by adding tahini and lemon juice to a mixing bowl and whisking to combine. Add hot water until a pourable sauce is formed. Set aside.
    8. To serve: Slice sweet potatoes into bite size pieces. Divide vegetables between 3 serving bowls and top with chickpeas + tahini sauce.

    Delicious when fresh, though leftovers will keep for a few days in the fridge.

    To make Salad:

    1. Chop kale into small pieces and place in a large salad bowl.
    2. Dress kale with tahini dressing, massaging it into the leaves until well distributed. (If making two individual salads, divide dressed kale between two large individual bowls.)
    3. Arrange baked tofu, sweet potatoes, peas, and bell pepper on top of salad. Sprinkle with hemp seeds. (If making two individual salads, divide ingredients between two individual bowls)
    4. Serve immediately.

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