Courgette, sweet potato and tofu bowl with creamy beetroot sauce
Ingredients
serves 2
- •1 sweet potato, chopped
- •2 tbsp olive oil
- •225g extra firm tofu, sliced
- •1 large courgette, sliced
- •Creamy beetroot sauce (see recipe)
- •Small handful fresh coriander, chopped
- •1 tbsp pine nuts or flaked almonds, toasted
Directions
Cooking mode
- 1. Make the creamy beetroot sauce.
- 2. Preheat the oven to 200°C. Prepare a baking tray. Add the sweet potato, brush with 1 tbsp olive oil and roast for 25 minutes.
- 3. Heat 1 tbsp olive oil in a grill pan over medium-high heat. Add the tofu and courgette and grill until lightly browned on each side.
- 4. Spoon the sauce into serving bowls. Top with the veggies and tofu. Sprinkle with the toasted nuts and coriander.
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