These roasted veggies really shine in this delicious bowl, complete with a simple, dairy-free peanut sauce.
Servings: 4-5
Cook Time: 30 minutes
Prep Time: 30 minutes
Total Time: 1 hour
Ingredients
For the Bowl:
- 1 pound brussels sprouts, halved
- 2 cups sweet potatoes, cubed
- 2 cups beets, sliced
- Olive oil, to taste
- Salt and pepper
- 1 tablespoon garlic powder
- 1 8-ounce block extra firm tofu, cubed
- 3 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- ½ cucumber, diced
- 3-4 radishes, sliced
- 1-2 avocados, sliced
- 3 cups jasmine rice, cooked
For the Peanut Dressing:
- ½ cup peanut butter, melted
- ½ cup Califia Farms Oat Beverage
- ¼ cup soy sauce
- 2 tablespoons sesame oil
- 1 thumb ginger, grated
- Salt, to taste
- Black sesame seeds, optional
Method
- 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 and 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 Oat Beverage, 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!
