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Roast Sweet Potato, Tofu And Salad
Roast Sweet Potato, Tofu And Salad
Ingredients for One Person
- 150 g Sweet Potato
- 0 Soy Sauce - PANTRY ITEM
- 1 tbsp Sesame Seeds
- 1 tbsp Roasted Capsicum
- 0 Each Red Onion
- 0 Each Lemon
- 150 g Firm Tofu
- 0 Extra Virgin Olive Oil - PANTRY ITEM
- 100 g Brown Lentils
- 30 g Baby Spinach
- 1 L Avocado
Ingredients for Two People
- 300 g Sweet Potato
- 0 Soy Sauce - PANTRY ITEM
- 2 tbsp Sesame Seeds
- 1 tbsp Roasted Capsicum
- 1 Each Red Onion
- 1 Each Lemon
- 300 g Firm Tofu
- 0 Extra Virgin Olive Oil - PANTRY ITEM
- 200 g Brown Lentils
- 60 g Baby Spinach
- 2 L Avocado
Ingredients for Three People
- 450 g Sweet Potato
- 0 Soy Sauce - PANTRY ITEM
- 3 tbsp Sesame Seeds
- 2 tbsp Roasted Capsicum
- 1 Each Red Onion
- 1 Each Lemon
- 450 g Firm Tofu
- 0 Extra Virgin Olive Oil - PANTRY ITEM
- 300 g Brown Lentils
- 90 g Baby Spinach
- 3 L Avocado
Ingredients for Four People
- 600 g Sweet Potato
- 0 Soy Sauce - PANTRY ITEM
- 4 tbsp Sesame Seeds
- 2 tbsp Roasted Capsicum
- 1 Each Red Onion
- 1 Each Lemon
- 600 g Firm Tofu
- 0 Extra Virgin Olive Oil - PANTRY ITEM
- 400 g Brown Lentils
- 120 g Baby Spinach
- 4 L Avocado
Ingredients for Six People
- 900 g Sweet Potato
- 0 Soy Sauce - PANTRY ITEM
- 6 tbsp Sesame Seeds
- 3 tbsp Roasted Capsicum
- 2 Each Red Onion
- 2 Each Lemon
- 900 g Firm Tofu
- 0 Extra Virgin Olive Oil - PANTRY ITEM
- 600 g Brown Lentils
- 180 g Baby Spinach
- 6 L Avocado
Prep:
- Cut tofu into cubes.
- Peel and slice red onion.
- Preheat the oven to 220°c.
- Peel and slice avocado.
- Rinse and drain capsicum strips.
- Rinse and drain lentils.
- Peel and thinly slice sweet potato.
- Wash and grate zest from lemon.
- Wash spinach.
Method:
- Serve spinach mixture topped with tofu, sweet potato and avocado. Drizzle with a little soy sauce, lemon juice and olive oil( 1tsp/person). Sprinkle with sesame seeds.
- Toss spinach with lentils, capsicum and lemon zest in a large bowl.
- Combine tofu, onion and potato with soy sauce and olive oil(1 tbsp/person). Spread over an oven tray lined with baking paper. Cook in the oven for about 20 minutes, or until browned and crisp.
