Full of colorful veggies, this vegan power bowl really hits the spot. Topped with a creamy peanut dressing, powered by oatmilk, and you’ve got yourself “not a sad desk lunch.”
Ingredients:
- 1 pound Brussels sprouts, halved
- 2 cups sweet potatoes, cubed
- 2 cups beets, sliced
- Olive oil, to taste
- Salt, to taste
- Pepper, to taste
- 1 tablespoon garlic powder
- 1 8-ounce block extra firm tofu
- 3 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1/2 cucumber, diced
- 3-4 radishes, sliced
- 1-2 avocados, sliced
- 3 cups jasmine rice, cooked
DRESSING
- 1/2 cup peanut butter
- 1/2 cup Califia Farms Original Oatmilk
- 1/4 cup soy sauce
- 2 tablespoons sesame oil
- 1 thumb ginger, grated
- Salt, to taste
- Black sesame seeds, optional
Directions:
- Preheat oven to 400°F.
- Line a baking sheet with parchment paper and add halved brussels sprouts, cubed sweet potatoes, and sliced beets. Drizzle with olive oil, salt, pepper, and garlic powder. Bake for 20 minutes.
- While vegetables are baking, cut tofu into cubes and add to a skillet over medium heat. Drizzle with olive oil and add soy sauce, honey, and rice vinegar. Cook until brown on all sides, about 10 minutes.
- In a medium-sized mixing bowl, heat peanut butter in the microwave for 30 seconds. Add Califia Farms Original Oatmilk, soy sauce, sesame oil, grated ginger, and salt to taste.
- Add desired amount of rice to a bowl. Add brussels sprouts, sweet potatoes, beets, tofu, sliced radishes, and avocados. Spoon peanut dressing on top. Garnish with black sesame seeds. Enjoy!
4-5 SERVINGS • 1 HR • VEGAN
Recipe provided by INFRA.
