It’s that time of year when you see gingerbread this and chocolate covered that, but not so many heaping bowls of vegetables to balance it out. I know I’ve definitely been guilty of that the past….week? month? many months? Who’s keeping track?
The wonderful thing about this peanut sauce is that I will eat anything and everything I dose it with. I even got some on my finger and was tempted to bite it off, but decided it’s probably best to have ten digits on my hands in my line of work. Peanut sauce has even helped me relate to those people who drench their eggs and pasta with ketchup. Kind of.
Originally, I wanted to make this a pad thai Buddha bowl with peanut tamarind sauce, but decided to simplify it with a versatile peanut sauce, yet still have some inspiration from pad thai.
The mix of raw and cooked vegetables provide a pleasant contrast of taste and texture. The roasted sweet potatoes melt in your mouth while adding a sweet caramelized flavor that creates a flavor party in your mouth.
You can, of course, alter your buddha bowl to your liking. Add some steamed kale and cauliflower, use rice instead of rice noodles, toss some beans or potatoes into the mix, whatever you feel like devouring at the moment.
- 1 medium Sweet Potato
- 1 block Firm Tofu
- ½ lb. Bean Sprouts
- 200 g Rice Noodles
- ½ head of Broccoli
- ½ small Red Pepper sliced
- Homemade Peanut Sauce
Drain your tofu. If you have a tofu press, you can use that. I’m not that fancy so I go the makeshift way. Wrap your tofu in a clean dish towel, then place something heavy on top (I use a cutting board followed by several heavy books) and leave for 30 minutes. You can also just push down on it with your body weight to remove excess liquid.
Once your tofu has been pressed, turn your oven on to 350℉ and line two baking sheets with parchment paper. Cut your tofu into 1” cubes and place on a baking sheet, drizzle with olive oil and a generous amount of salt (about ½ tsp.)
Peel and dice your sweet potato about the same size as the tofu or smaller. Place on baking sheet and drizzle with oil as well and sprinkle with salt. Place both sheets in the oven and roast 15 minutes, then give them a stir, and continue roasting for 10 more minutes or until the sweet potatoes are tender. The tofu can even be taken out at the 15 minute mark.
While the tofu and sweet potatoes are in the oven, steam your broccoli and prepare your noodles by adding them to boiling water for about 30 seconds, stirring until soft and draining in a colander. Rinse with water.
Once everything is cooked, toss it all in a couple of bowls, cover with peanut sauce and share with a buddy.
*The sweet potato and tofu can also be made oil free if you're avoiding oil.