NUTRITION

SERVINGS

INGREDIENTS

200g Extra Firm Tofu

1 medium Sweet Potato (~150g)

1 cup Broccoli (~100g)

1 medium Red Bell Pepper (~100g)

2 cups Spinach (~50g)

0.5 cup Shelled Edamame (~75g)

1 tbsp Peanut Butter

2 tsp Olive Oil

1 tsp Lemon Juice

1 tsp Garlic Powder

Salt & Pepper to taste

PREPARATION

• 1

  Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

• 2

  Press the extra firm tofu for about 10-15 minutes to remove excess moisture, then cut into 1-inch cubes.

• 3

  Toss tofu cubes with 1 teaspoon olive oil, garlic powder, salt, and pepper. Spread them on half of the baking sheet.

• 4

  Cube the sweet potato and chop the broccoli and red bell pepper. Place these veggies on the other half of the baking sheet. Drizzle with the remaining 1 teaspoon olive oil, and season with salt and pepper.

• 5

  Roast the tofu and veggies in the preheated oven for 20-25 minutes, stirring halfway through to ensure even crispiness and caramelization.

• 6

  While the tofu and veggies are roasting, prepare the creamy peanut dressing. In a small bowl, whisk together peanut butter, lemon juice, and a splash of water to reach a smooth, drizzling consistency. Adjust salt and pepper to taste.

• 7

  Assemble the power bowl by placing a base of fresh spinach, then arrange the roasted tofu, sweet potato, broccoli, red bell pepper, and edamame on top.

• 8

  Drizzle the creamy peanut dressing over the bowl, toss gently if desired, and serve immediately.