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Roast Sweet Potato And Tofu With Spinach

Roast Sweet Potato And Tofu With Spinach

Ingredients for One

  1. 150 grams sweet potato
  2. 150 grams firm tofu
  3. 100 grams brown lentils
  4. 30 grams baby spinach
  5. 1 tbsp roasted capsicum
  6. 1 tsp sesame seeds
  7. S avocado
  8. 0.25 red onion
  9. 0.25 lemon
  10. soy sauce - PANTRY ITEM
  11. extra virgin olive oil - PANTRY ITEM

Ingredients for Two

  1. 300 grams sweet potato
  2. 300 grams firm tofu
  3. 200 grams brown lentils
  4. 60 grams baby spinach
  5. 2 tbsp roasted capsicum
  6. 2 tsp sesame seeds
  7. M avocado
  8. 0.5 red onion
  9. 0.5 lemon
  10. soy sauce - PANTRY ITEM
  11. extra virgin olive oil - PANTRY ITEM

Ingredients for Three

  1. 600 grams sweet potato
  2. 600 grams firm tofu
  3. 400 grams brown lentils
  4. 120 grams baby spinach
  5. 4 tbsp roasted capsicum
  6. 4 tsp sesame seeds
  7. L avocado
  8. 1 red onion
  9. 1 lemon
  10. soy sauce - PANTRY ITEM
  11. extra virgin olive oil - PANTRY ITEM

Ingredients for Four

  1. 900 grams sweet potato
  2. 900 grams firm tofu
  3. 600 grams brown lentils
  4. 180 grams baby spinach
  5. 6 tbsp roasted capsicum
  6. 6 tsp sesame seeds
  7. 2 avocado
  8. 1.5 red onion
  9. 2 lemon
  10. soy sauce - PANTRY ITEM
  11. extra virgin olive oil - PANTRY ITEM

Prep:

  1. preheat the oven to 220C
  2. cut tofu into cubes
  3. peel and thinly slice sweet potato
  4. wash spinach
  5. rinse and drain lentils
  6. rinse and drain capsicum strips
  7. peel and slice red onion
  8. peel and slice avocado
  9. wash and grate zest from lemon

Method:

  1. Combine tofu, onion and potato with soy sauce and olive oil. Spread over an oven tray lined with baking paper. Cook in the oven for about 20 minutes, or until browned and crisp.
  2. Toss spinach with lentils, capsicum and lemon zest in a large bowl.
  3. Serve spinach mixture topped with tofu, sweet potato and avocado. Drizzle with a little soy sauce, lemon juice and olive oil. Sprinkle with sesame seeds.
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