Hey everyone and sorry for the long absence.
I have been settling into the new flat, on holiday and trying to find out what I want to do with my summer. But let’s focus on the positive things. My boyfriend and I went to Paris, France for a week and it was absolutely amazing. We did all the tourist-y things you can think of: saw the Mona Lisa in the Louvre (not overly impressed tbh, we definitely preferred the ancient egypt and greek sections), went up the Eiffel Tower (on the only day it was 34°C, maybe not the smartest idea…) and took the train out to Versailles (do not go on Saturday, Sunday or Tuesday, we avoided a 3 hr queue by coming back on a different day!). But in Paris not only the well-known buildings such as Sacre Coeur are beautiful, even regular residential areas are very nice to look at and are dotted with lovely restaurants and bars regularly attended by the locals. All this gives the town a more relaxed atmosphere than, for example, London where everything is too busy and rushed for me. We also celebrated my birthday there and I couldn’t wish for a better beginning of being 21. My boyfriend found the cheapest Michelin starred restaurant in Paris and we treated ourselves to the lunch menu for 28€ and it was probably the best thing I’ve ever eaten. Dessert was comparatively expensive but also so, so good! It was definitely worth it, I can only recommend “Les Fables de la Fontaine”!
But how is this connected to the recipe, you might be wondering and I promise it is. This huge lunch bowl was the result of having to clean out the fridge before we left for our flight and I have to say it was De-licous. I still had some baked tofu in the fridge (I always make 2 portions, so it’s worth switching on the oven, see my Peanut Butter Tofu Noodles for guidance) and just heated it up in the pan in a quick marinade of soy sauce and maple syrup. With protein covered, I added the last quarter of avocado I still had for some healthy fats and lots of different colours of veggies. Couscous is a good source of protein and carbs, so I also made some that day as a base for this bowl. As I still had some hummus in the fridge, I drizzled the final product with the hummus dressing from my Sweet Potato & Chickpea Salad, but you can leave it out if you prefer. This gloriously colourful bowl proves again that sometimes coincidence really is the best cook!
As this is really quite a large portion, I could also easily imagine it as dinner, but I just devoured it for lunch because I am greedy and it was really good! I also have to say that I am impressed by how everything fit together “aesthetically” 😀 Do you have any food designs you’re proud of? I’d love to see them, tag me on Instagram @fossilsandfusilli! Meanwhile I am trying to decide on a food processor to finally make cashew creams and nice creams and lots of other desserts, why are there so many to choose from?! Hopefully I can present a creation with my new food processor next time. Until then!
Sweet Potato Tofu Buddha Bowl
- 1 medium sweet potato
- oil to drizzle
- salt and pepper
- 1/2 cup couscous
- water boiling
- 1 tsp vegetable broth powder
- spices paprika, oregano, cinnamon
- 1 handful spinach
- 1/4 block block tofu baked
- soy sauce
- maple syrup
- 5 broccoli florets
- 1/4 avocado
- 3 cherry tomatoes
- hummus dressing optional
- Preheat the oven to 200°C. Peel the sweet potato and cut into slices. Distribute the slices on a baking tray and drizzle with oil. Season with salt and pepper and cook in the oven for 20 min.
- Tip the couscous, the vegetable broth powder and the spices into a bowl and mix. Pour over enough boiling water over the couscous so there is about 1 cm water above the grains. Cover and set aside for at least 10 min. Once the couscous is cooked, fluff it up with a fork and stir through the spinach.
- In a container, let the tofu marinate in a splash of soy sauce and maple syrup. After about 5 min, heat up a pan to medium and fry the tofu until the marinade has caramelized. Set aside.
- While the tofu is being cooked, fill a pot with water until the broccoli is covered and add a teaspoon of vegetable broth. Cook on the hob or in the microwave until the desired level of crunchiness (I like it quite crunchy, so 3 min on high are enough).
- Cut the avocado in slices and halve the cherry tomatoes.
- Once everything is done, distribute the couscous on the bottom of a big plate/bowl and arrange the other ingredients on top. You can drizzle my hummus dressing over the salad if you want. Enjoy!