5-ingredient Sweet Potato & Broccoli Bowl

INGREDIENTS:

250 g.

  • 4 sweet potatoes

(cubed)

200 g. | 1 7-oz pack

  • smoked tofu

(cubed)

350 g. | 2 cups

  • broccoli florets

30 ml. | 2 tbsp.

  • teriyaki sauce

70 g. | ¼ cup

  • peanut butter

120 ml. | ½ cup

  • water

Optional Toppings:

  • Chili flakes
  • Shredded coconut
  • Fresh cilantro

ALLERGENS

  • Soy

(can be substituted with hemp-fu)

Serves: 2 Cook: 18 mins Total: 20 mins

METHOD:

  1. Cook the sweet potato cubes, covered with water in a medium pot over medium-high heat for about 10 minutes.
  2. Add the broccoli florets, and let it cook for another 3 minutes.
  3. Take the pot of the heat, drain the excess water from the broccoli and sweet potatoes and set aside for now.
  4. Put a non-stick deep frying pan over medium-high heat and add the teriyaki sauce, the water and tofu cubes.
  5. Stir continuedly until everything cooks and add the broccoli florets and sweet potato cubes to the frying pan.
  6. Let it cook for about 5 minutes while stirring occasionally.
  7. Turn the heat off, let it cool down for a minute and drain the excess water.
  8. Divide over 2 plates, drizzle half of the peanut butter on top of each plate with the optional toppings and enjoy!
  9. Store the sweet potatoes and broccoli in the fridge, using an airtight container and consume within 3 days. Store in the freezer, for a maximum of 30 days and thaw at room temperature. The sweet potatoes and broccoli can be eaten cold or reheated in a saucepan or a microwave.

Nutrition Information (per serving)

Calories: 549 Carbs: 51.1 g. Fat: 24 g. Protein: 32.2 g. Fiber: 13.2 g. Sugar: 15.7 g.

This dish, and 75 other 5-ingredient high-protein recipes are found in ‘5-Ingredient Plant-Based Cookbook: 76 Easy & Delicious High-Protein Recipes‘ that will be released in November 2019.

Click here for a full list of International retailers (http://happyhealthygreen.life/cookbooks/5-ingredient-high-protein-cookbook)

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