Rainbow Nourish Bowl with Peanut Sauce

Eating the rainbow has never been easier or more delicious. This simple, colorful, high-protein recipe comes together faster than it takes to roast your tofu (spoiler alert - that’s only 20 minutes)! It’s gluten free, low carb, high protein, oil-free, and nutrient rich! The tangy asian-inspired peanut sauce is to die for and you will want to drizzle it on everything!

Course Main Course, Meal Prep

Cuisine American

Keyword 30 minute meals, dairy free, easy bowl, gluten free, healthy recipe, meal prep, nourish bowl, plant based, vegan, veganuary

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 411kcal

Author Jackie Akerberg

Equipment

Oven

Ingredients

16 oz extra firm tofu cubed
1 tbsp tamari or soy sauce
1 red bell pepper thinly sliced
2 carrots julienned
1 mango cubed
½ English cucumber sliced
1 bunch Tuscan kale chopped and massaged with lemon juice
1 avocado thinly sliced
1 cup red cabbage shredded

Peanut Sauce Ingredients

⅓ cup natural creamy peanut butter
¼ cup lime juice
2 tbsp rice vinegar
2 tbsp sriracha
3 tbsp maple syrup
1 tbsp tamari or soy sauce

Instructions

Preheat oven to 425 and line a baking sheet with parchment paper. Add the tofu to a bowl and drizzle with soy sauce. Toss to coat. Arrange on baking sheet and bake for 15-20 minutes until crisp, flipping half way through.
Meanwhile, prepare the peanut sauce by adding all ingredients to a jar or blender. Mix and season to taste.
Add all ingredients for salad to a bowl and top with tofu. Drizzle with peanut sauce immediately before serving and enjoy!

Nutrition