Kitchen Supplies:

  • Baking sheet
  • Aluminum foil
  • Large bowl
  • Sieve
  • Small pot


 

Recipe by: Chelsea Allen, www.chelseashealthykitchen.com
Serves: 2 servings
Prep Time: Quick & Easy

Ingredients

150g tofu, nigari firm

3 tbsp. biodynamic extra virgin olive oil

1 tbsp. nutritional yeast

to taste salt & pepper

½ lb. organic potatoes, sweet

1 tbsp. fresh city's essential spice mix (cumin, garlic powder, coriander)

1¼ cups rice, arborio white

1 cup organic tomatoes, grape

¼ cup organic herb, cilantro

1 organic avocado

2 cups organic kale, green

¼ cup fresh city's tahini dressing lemon juice, olive oil, tahini, garlic powder, fig & date mustard)

2 tbsp. shelled sunflower seeds

Shop this recipe

Preheat the Oven & Prepare the Tofu
• Preheat the oven to 375°F and line a baking sheet with aluminum foil.
• Cut the tofu into ½-inch cubes and add it to a large bowl.
• Add 1 tbsp. olive oil and the nutritional yeast. Season with salt and pepper to taste and toss to coat.
• Pour the tofu onto one side of the baking sheet.

Bake the Tofu & Sweet Potato
• Rinse, scrub and dice the sweet potato into ½-inch cubes.
• Add the cubes to the same bowl used for the tofu and drizzle with 1 tbsp. olive oil. Sprinkle with the Essential Spice Mix, season with salt and pepper to taste and mix.
• Pour the sweet potatoes onto the other half of the baking sheet and place in the oven.
• Bake until the sweet potato are fork-tender and the tofu is golden-brown and lightly crispy, 25-30 minutes.

Make the Rice
• In the meantime, rinse the rice in a fine sieve and add it to a small pot with 1 ¼ cups water. Bring to boil.
• Once boiling, reduce the heat to simmer. Cook, covered, until rice is tender and water is absorbed, 10-15 minutes.

Prepare the Remaining Ingredients
• Rinse and halve the grape tomatoes.
• Rinse and roughly chop the cilantro.
• Peel, pit and slice the avocado.
• Rinse the kale and remove the leaves from the stem. Tear the leaves into smaller pieces.
• Add the kale to the large bowl used earlier for the sweet potato and tofu, and drizzle with 1 tbsp. olive oil. Massage lightly for a minute or so.

Bring It All Together
• Evenly divide the rice between two bowls.
• Top with sweet potato and tofu, grape tomatoes, kale, cilantro, and avocado.
• Drizzle with Tahini Dressing and sprinkle with sunflower seeds to serve!