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.