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Roasted sweet potatoes buddha bowl

Often my girlfriends complain that vegan dishes lack flavors. It’s true that it can quickly tire. I do my shopping with uncomplicated and local vegetables except for tofu and sweet potato. And I developed a more recipe for those who need peps on their plate. A recipe longer to prepare than usual but a real happiness once in the mouth;)

INGREDIENTS for 2

  • 2 sweet potatoes
  • 4 potatoes
  • 2 handfuls of frozen green beans
  • 100g tofu
  • 200g of frozen mushrooms
  • A few green salad leaves
  • curucuma
  • olive oil
  • tarragon
  • mix 4 spices
  • soya sauce
  • 1 clove of garlic

INSTRUCTIONS

  1. Thaw the green beans and mushrooms in a draining pan
  2. Remove the plate from the oven and set aside
  3. Preheat oven 15 minutes to 180 degrees
  4. Cut the tofu into a cube and place it in a bowl
  5. Chop the garlic clove and pour into the tofu bowl
  6. Pour 2 tablespoons of soy sauce into the bowl and marinate for at least 30 minutes
  7. Peel sweet potatoes and potatoes and cut into cubes
  8. In a bowl, put the potatoes and potatoes
  9. Pour in olive oil, cumin, 4-spice mixture, bay leaf, salt, pepper
  10. Place the mixture on the oven plate on one side, on the other the green beans and mushrooms sprinkled with the remaining olive oil
  11. Bake for 30 minutes, stirring occasionally
  12. In a skillet fry the tofu 2 minutes per side
  13. During cooking, wash and spin the salad
  14. Slice the salad and dress in the plates
  15. Remove the vegetables from the oven
  16. Finish the plates with the roasted vegetables

Enjoy!

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