Are you craving something healthy, rich and full of vitamins? Prepare with us an amazing sweet potato bowl upgraded with cashew dressing. This sweet potato, tofu and broccoli recipe is rich in nutrients, so it is suitable as a light lunch as well as dinner.
You will need:
- 350 g sweet potatoes
- 200 g broccoli
- 180 g tofu (may also be basil)
- 25 g cashew nuts
- 1 handful of baby spinach
- 1 tsp barbecue pepper
- 1 tsp dried basil
- spray olive oil
- salt and black ground pepper according to your taste
For dressing you will need:
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First peel the sweet potatoes, cut them into small cubes and place them on a baking pan. Season the sweet potatoes with barbecue pepper, basil, salt, lightly spray them with olive oil and place them into a pre-heated oven. Bake at 180°C for approximately 25 minutes until the sweet potatoes soften. Meanwhile, use paper towels to remove as much water from the tofu as possible which will make it crisp after baking. Then cut the tofu into small cubes and season it with salt or pepper. Add some olive oil onto the frying pan and fry the tofu cubes together with the cashew nuts until crispy. Add spinach just before setting it aside.
Then wash the broccoli well, divide it into florets and steam over a pot of water until it softens. Steamed broccoli retains not only its flavour, but also its beautiful saturated colour. When the broccoli is ready, cut it into small pieces and add to the tofu.
You can prepare dressing by mixing honey, lemon juice and cashew butter. To achieve the desired consistency, gradually add water and mix. Dressing should be neither very thin, nor too thick. Finally, add also baked sweet potatoes to the pan with tofu, about 2/3 of dressing and mix well. Serve the sweet potato bowl warm and poured with the remaining dressing. Enjoy!
Are you going to try this recipe for a delicious sweet potato bowl? It is beneficial to your body and it will also please your senses. Write us in the comments below if you liked it. If you liked our article, share it among your friends.