Spring roll nourish bowl
Spring rolls in a bowl. It is the perfect balanced nourishing meal, with only a few steps of prep.
PREP TIME: 10 minutes
BAKING TIME: 15 minutes
TOTAL TIME: 30 minutes
MAKES around 3 bowls
INGREDIENTS
For the tofu:
180g firm tofu
1/2 orange’s juice
1 tbsp soy sauce
1 tbsp olive oil
1/2 tsp garlic powder
For the broccoli
500g broccoli
1 tbsp olive oil
1 tsp garlic powder
salt & pepper
Other veggies:
4 raddishes/bowl
1/2 avocado/bowl
1/3 carrot/bowl
1/3 red pepper/bowl
For the dressing:
2 tbsp peanut butter
2 tbsp water
2 tbsp soy sauce
OTHER:
100g rice noodles
sesame seeds to garnish
DIRECTIONS
Pre-heat the oven at 180°C.
Cut up the firm tofu into small cubes. Transfer them to a bowl and add the marinate. Mix well.
Wash and cut up the broccoli into bite-sized pieces. Transfer to a bowl and add the oil, garlic powder, salt and pepper. Mix well.
Line a baking sheet with parchment paper, and add the broccoli pieces to one side of the tray, and the tofu to the other. If your sheet isn’t big enough, use two sheets.
Bake them in the oven for around 13-15 minutes. Check them at 10 minutes, because every oven is different and we don’t want them to burn.
Boil water in a kettle, add the rice noodles to a heatproof bowl, and cover with the boiling water as well as a teaspoon of salt. Let it sit for 5 minutes, then drain the water and set aside.
Cut up the veggies, I like cutting the carrots and pepper into sticks, but you do you. Cut the raddishes into rounds. Half the avocado, gently remove the skin and the seed.
Mix together every ingredient for the dressing until it’s well-combined and smooth. Add more water if it’s too thick.
To assemble, place some of the now cooled noodles in a bowl, along with some red pepper, raddishes, carrots, some of the baked tofu and broccoli. Drizzle on some of the sauce, top it with half an avocado and sprinkle on some sesame seeds.
Enjoy!
