This bowl is satisfying, hearty, filling and healthy, and it only takes around 20 minutes to make. Who said vegan cooking has to be difficult?
This recipe makes two large portions or four side portions. The best part? It’s made with pantry staples that you probably already have at home and it’s easy to modify, which makes it perfect for the current Covid-19 quarantine.
If you can, don’t skip the pomegranate topping, as it adds great depth of flavour, and a crunchy and fresh element to this rather earthy dish.
How would you modify this dish with your pantry staples? Let me know!
- 300g frozen or fresh chopped kale
- 150g extra firm tofu
- 1 sweet potato (350g)
- 1 tbsp peanut oil
- 2 garlic cloves, minced
- 250g cooked and drained white beans
- 3 sundried tomatoes in oil, chopped
- 1/2 tbsp soy sauce
- 1 tsp onion powder
- 1/2 tbsp water
- 1 tsp white miso paste
- 1 drop liquid smoke
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika
- The juice of 1/2 lemon
- Salt to taste
- 1/3 cup nutritional yeast
- 1/2 a pomegranate (optional)
- 1/2 an avocado (optional)
- Peel and cut the sweet potato into 1cm wide cubes and sauté them in a pan with the peanut oil until the tofu is charred and the sweet potatoes are almost tender (lid on).
- In a bowl, combine the soy sauce, white miso paste, onion powder, liquid smoke, black pepper, smoked paprika, lemon juice and garlic and stir this mixture into the sweet potatoes and tofu in the pan.
- Add the chopped kale and white beans, as well as the nutritional yeast to the pan and stir well.
- Cover the pan with its lid again, and let the dish cook until the kale is tender and the beans have warmed through. Add salt to taste.
- Garnish with fresh pomegranate seeds and avocado.