A hearty, wholesome veggie bowl layered with crispy tofu, roasted sweet potatoes, nutty basmati rice, and a creamy satay drizzle. Packed with texture and flavor, this dish balances savory, sweet, and nutty notes with a refreshing crunch from toasted cashews and edamame.
Satay Tofu Bowl with Edamame Beans
Ingredients
- 500 g sweet potato rinsed & cut into bite-sized chunks
- 1 vegetable stock sachet
- 150 ml brown basmati rice rinsed
- 60 ml peanut butter
- 20 ml low-sodium soy sauce
- 20 ml lemon juice
- 30 g cashew nuts
- 60 g edamame beans
- 100 g spinach rinsed & roughly shredded
- 220 g non-GMO tofu
- 100 g panko breadcrumbs
- Oil cooking, olive, or coconut
- Seasoning salt & pepper
- Water
- Paper towel
Instructions
- Roast the Sweet Potato
- Preheat the oven to 200°C. Spread the sweet potato on a roasting tray, coat in oil, and season. Roast until golden, 25–30 minutes (shaking halfway). For extra crispiness, air fry at 200°C for 20–25 minutes.
- Cook the Rice
- Dilute ½ the stock sachet with 450 ml hot water. Add rice to a pot with the stock, cover, and bring to a boil. Reduce heat, simmer until absorbed, 25–30 minutes. Drain if needed.
- Make the Satay Sauce & Toast Cashews
- In a small bowl, loosen peanut butter with a splash of warm water. Stir in soy sauce and lemon juice. If too thick, add more water until smooth and drizzly. Toast cashews in a dry pan over medium heat until golden, 2–4 minutes, stirring occasionally. Remove and set aside.
- Cook the Edamame
- Boil edamame in salted water until plump, 3–4 minutes. Drain and set aside.
- Wilt the Spinach
- When the rice has 5-10 minutes left, add spinach to the pot. Let steam until wilted, then remove from heat.
- Prepare the Crispy Tofu
- Pat tofu dry, slice into 2 cm thick slabs. Mix panko with a little seasoning on a plate. Coat tofu in panko. Heat a drizzle of oil in a pan over medium-high. Fry tofu until golden and crispy, 2–3 minutes per side. Drain on paper towel.
- Assemble the Bowl
- Spoon a generous base of rice and spinach into bowls. Top with roasted sweet potato, edamame, and crispy tofu. Drizzle with satay sauce and finish with toasted cashews.
