Herby Avocado Cream Nourish Bowl

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