Roasted Veggie Buddha Bowl

Ingredients

• Olive oil

  1 tbsp or 14g

• Sweet potato

  raw

  2 sweetpotato, 5" long or 260g

• Cumin seed

  1 tsp, ground or 3g

• Chili powder

  1 tsp or 3g

• Cauliflower

  raw

  400g

• Turmeric

  ground

  1 tsp or 2g

• Salt

  table

  1 dash or 0.4g

• Black pepper

  ground

  1 dash or 0.1g

• Black beans

  canned, low-sodium, drained

  240g

• Avocado

  raw

  1 fruit or 201g

• Tomatoes

  red, raw

  1 ¹¹⁄₁₆ cup cherry tomatoes or 253g

• Spinach

  raw

  125g

• Tofu

  Real

  200g

• Olive oil

  1 tbsp or 14g

• Ground ginger

  ½ tsp or 0.9g

• Garlic powder

  ½ tsp or 2g

• Onion powder

  ½ tsp or 1g

• Cayenne pepper

  ⅛ tsp or 0.2g

• Soy sauce

  regular sodium, shoyu

  2 tbsp or 32g

• Hoisin sauce

  1 tbsp or 16g

• Maple syrup

  1 tbsp or 20g

• Hummus

  commercially prepared

  1 cup or 246g

• Lime juice

  1 lime yields or 44g

• Quinoa

  raw

  1 cup or 170g

Directions

1. Preheat oven to 200°C and line 2-3 baking sheets. In a large mixing bowl, toss chopped sweet potatoes in chili powder and olive oil, then spread evenly onto sheet. In the same bowl, toss the cauliflower with the cumin and turmeric and arrange onto the sheet. Sprinkle everything with salt and pepper, and bake for 25-30 minutes, until tender.
2. Heat 1 tbsp olive oil in a frying pan and then add the tofu cubes. Fry until lightly browned, gently turning over the tofu so that it doesn’t break up. Then add in all the spices (ginger, garlic, onion, cayenne), and the soy sauce, hoisin sauce and maple syrup and fry with the tofu until the sauce becomes sticky on the tofu. Remove from the heat and set aside.
3. Cook cous cous according to package instructions.
4. To make sauce, whisk the lime juice with the hummus, adding water to thin until it reaches a dressing-like consistency. Add salt and pepper to taste
5. To assemble bowls, place leafy greens at the base, then add the cooked couscous, roasted sweet potatoes, cauliflower, black beans, and cherry tomatoes. Divide the hummus sauce, and spoon into the bowls. Divide the avocado.