This fresh and tasty summer bowl recipe from the recipe queens at Healthy Luxe is packed full of vegetables goodness, colours and tangy peanut sauce. What’s not to love? This will make six servings, so you could do a little meal prep (keep the sauce separate until you serve) or it could become a new staple for your next movie night or family dinner. It’s easy to make and even easier to eat.
Summer Bowl with Coconut Peanut Sauce
Salad
2 large sweet potatoes, peeled and cut into cubes
3 tbsp olive oil
1 tsp salt
350 grams firm organic tofu, cut into cubes
2 cups cooked brown rice
1 1/2 cups shredded iceberg lettuce
1 cup shredded purple cabbage
250 grams fresh rocket leaves
3 carrots, thinly sliced
2 avocados, sliced
1/2 cup seed mix (optional)
Sauce
1 tin (400 grams) organic coconut milk
1/2 cup smooth peanut butter (we used Pic’s Peanut Butter – it’s a favourite)
1/4 cup harissa paste
1/4 cup raw honey
1 tbsp apple cider vinegar
1/2 cup filtered water
1. Firstly, prepare the sauce. Combine all ingredients in a saucepan and place over medium heat.
2. Bring to a boil, then reduce and simmer for approx. 3 minutes.
3. Set aside and allow to cool completely.
4. Preheat oven to 190°C and line 2 baking trays with baking paper.
5. Arrange sweet potato on a baking tray. Drizzle with olive oil and sprinkle with sea salt.
6. Using a kitchen towel, gently pat the tofu to remove excess liquid.
7. Arrange tofu on the second baking tray and drizzle with approx. 1/4 cup of the coco-nutty sauce. Gently toss to ensure the tofu is evenly coated.
8. Bake the sweet potato and tofu for approx. 25 minutes or until golden and just crispy, turning occasionally.
9. Meanwhile, cook the rice as per packet instructions.
10. Assemble a large salad bowl with rice, lettuce, cabbage, rocket, carrot, avocado, seed mix, sweet potato and tofu.
11. Drizzle with remaining sauce, serve and enjoy.
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