Blog Free Recipe
Cashew Tofu Bowl
Prep Time
20 min
Cook Time
40 min
Total Time
1 hour
Serving Size
1/4 of Dish
Total Servings
4
Calories
692
Macros
21.5g Protein
44.7g Fat
60.8g Carbs
Badges
Ingredients
Kitchen Tools
-
2 Medium Sweet Potato-
15 oz Chickpeas-
2 Tbsp Sriracha Sause-
1 Cup Long Grain White Rice, Uncooked-
2 Cups Vegetable Broth-
1 Cup Asparagus-
1 Cup Edamame-
2 Medium Avocado-
1 oz Cashews-
¾ Cup Cashew Butter-
4 Tbsp Soy Sauce-
2 Tbsp Maple Syrup-
3 Tbsp Olive Oil-
2 Tbsp Rice Vinegar-
½ Tsp Ground Ginger-
3 Tsp Minced Garlic-
1 Tbsp Lime Juice-
1 Tsp Red Pepper FlakesI need an Ingredient
Directions
1.
Prepare rice with Vegetable broth by bringing broth to a boil, then adding and cooking rice for ~20 min.2.
Preheat oven to 400 degrees.3.
Peal sweet potatoes, and cube into bite size pieces.4.
Prepare chickpeas by rinsing with water using strainer.5.
Combine potatoes, chickpeas, 2 Tbsps olive oil, 1 Tbsp maple syrup, 1 Tbsp soy sauce, 1 Tbsp sriracha, 2 tsp minced garlic and 1/2 tsp red pepper flakes.6.
Shake bowl with lid to evenly coat all potatoes and chickpeas.7.
Prepare baking sheet by covering with aluminum foil and coat with preferred cooking oil.8.
Evenly spread potatoes and chickpeas on sheet, so all pieces are laying evenly and touching sheet.9.
Bake for 30 min, and set aside.10.
Shuck edamame, and cut asparagus into 2 inch long pieces.11.
Steam veggies in 1 inch of water in pan, until asparagus is tender.12.
In small bowl, whisk together cashew butter, 3 Tbsp soy sauce, 1 Tbsp maple syrup, 1 Tbsp olive oil, 2 Tbsp rice vinegar, ginger, lime juice, and 1/2 tsp red pepper flakes.13.
To thin out, add water as needed.14.
Assemple bowl, by adding rice, then prepared veggies and topping with avocado, cashew butter sauce and cilantro.15.
Enjoy!