Tahini tofu veg bowl with sesame lime dressing
- Jessica Marigliano-Barry
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Serves 3
Easy
Prep: 15 mins
Cook: 30 mins
0 reviews
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Dress a vibrant bowl of goodness (think sweet potato, silken tofu and kale) with a fresh sesame and lime dressing.
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Try our tahini tofu veg bowl with sesame lime dressing, then discover tofu piccata, tofu stir-fry, cauliflower fried rice with crispy baked tofu, crispy baked tofu and more tofu recipes.
Toast the sesame seeds yourself while the oven is on for the sweet potatoes. They should only take around 10 minutes until crisp and fragrant.
Tahini tofu veg bowl with sesame lime dressing recipe
Ingredients
Nutrition
-
500g sweet potatoes
cut into 2cm chunks
-
1 tbsp olive oil
-
1 tsp baharat
-
290g (drained weight) silken tofu
-
2 tbsp tahini
-
1 large garlic clove
grated
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1 tsp soy sauce
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1 lime
zested and juiced
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2 tbsp sesame oil
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1 tsp honey or maple syrup
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60g kale
large stalks removed and leaves roughly torn
-
250g cooked beetroot
cut into wedges
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150g carrots
coarsely grated
-
3 tbsp toasted black sesame seeds
Nutrition: per serving
- kcal493
- fat23g
- saturates3g
- carbs52g
- sugars24g
- fibre11g
- protein14g
- salt0.7g
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Method
-
step 1
Heat the oven to 240C/220C fan/gas 9. Combine the sweet potatoes with the oil and baharat, and season. Spread in an even layer on a lined baking tray and roast for 25-30 mins, turning halfway
-
step 2
In a small blender, blitz together the tofu, tahini, garlic, soy and lime zest until smooth.
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step 3
Combine the sesame oil, honey and 2 tsp of lime juice in a small jar with a pinch or salt. Shake to combine.
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step 4
Put the kale leaves in a bowl and sprinkle over a pinch of sea salt flakes. Massage the kale, squeezing and scrunching the leaves for a couple of minutes to tenderise.
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step 5
When the sweet potato is tender and starting to char you can assemble the lunch bowls. Divide the whipped tofu between three bowls or lunch boxes, spreading in an even layer. Top each with a third of the sweet potato, kale, beetroot and carrot.
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step 6
When you’re ready to eat, drizzle over the lime dressing and scatter over the sesame seeds.
More ways with tofu
Authors
Jessica Marigliano-Barry
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