Asian Inspired Nourish Bowl

{ A light and fresh, gluten free and vegan autumn dish, perfect for those semi-cool nights. This dish is full of flavour and the leftovers make for a great next day lunch. }

Contributor: Sarah Bell

{ INGREDIENTS }

250 grams firm tofu (preferably organic)

2 tbsp sesame oil

1/4 cup gluten free soy sauce (or tamari)

1 knob ginger, finely grated

Juice of half a lime

2 tbsp sesame seeds (black or white)

1 bunch Asian greens (eg. Bok Choy, Warregal greens, baby spinach)

1 1/2 cups brown rice

400 grams sweet potato, cut into 1 cm x 4 cm strips

TO SERVE:

Bean sprouts

Coriander

{ METHOD }

Preheat oven to 180 degrees Celsius.

Place sweet potato in baking tray and coat with Extra virgin olive oil or rice bran oil and place in oven for 45 minutes.

Place the brown rice into a medium saucepan with about 4 cups of water and bring to the boil. Once boiling, turn down to a medium heat and simmer until tender.

Meanwhile, chop the tofu into 1cmx1cm cubes and place in a glass dish. Add the soy sauce, sesame oil, lime juice and ginger and stir to combine.

Once the sweet potato has been in the oven for about 30 minutes, place the tofu into a frypan and fry on a medium-high heat. When the sauce begins to thicken, add the greens and saute for 5 minutes.

To serve, place brown rice in each bowl and top with tofu, sweet potato, greens, coriander, bean sprouts and sesame seeds.

Prep time: 15 MINUTES

Cook time: 45 MINUTES

Total time: 60 MINUTES

+ 2 large or 4 small bowls +