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Delicious herby Avocado Cream Nourish Bowl with Squash, Beets and Tofu
Serves 3
The herby tahini avocado cream:
Half an avocado
1 big handful of fresh herbs (parsley, coriander, and chives)
1 lime or lemon, juiced
2 tbsp hulled tahini
2 tbsp olive oil
⅓ cup water or more depending on your preferred texture
S & P to taste
The roasted squash & beetroot:
Half a squash, cut into wedges
1 large beetroot, cut into cubes
S & P to taste
Olive oil for roasting
The spiced baked tofu:
450g extra-firm tofu, cut into cubes
1 full tbsp cornstarch
1 tsp salt
½ tsp ground cumin
½ tsp ground smoked paprika
½ tsp ground turmeric
½ tsp ground black pepper
Splash of oil for baking
Other ingredients:
1 bunch of broccolini, lightly blanched
A few cherry tomatoes, halved
Avocado, sliced
1 carrot, grated
The Method:
Preheat oven to 180 degrees
In a baking tray, coat tofu with cornstarch, oil and all the spices well and arrange the tofu in an even layer
Bake tofu for 25 to 30 minutes or until the tofu is nicely golden, toss halfway
In a large baking dish, roast squash and beets for 25 to 30 minutes or until tender, toss halfway
While tofu, squash and beets are baking in the oven, prepare the avocado cream
In a blender or food processor, simply blend all the ingredients until creamy and smooth and set aside, add slightly more water for your preferred consistency if needed
Remove roasted squash, beets and tofu from the oven, allowing them to cool down slightly before serving
Assemble roasted squash, beets and tofu with fresh veggies, dollop avocado cream on top and garnish with some chili flakes
Recipe created for The Avo Tree by Ting Xu @alittlepositivityeveryday