Equipment
- oven, stove
Ingredients
- 10-12 mini sweet peppers
- 16 oz high protein super firm tofu
- 1 tbsp coconut aminos
- 2 tbsp nutritional yeast
- 1 tsp chili powder
- 1 tsp garlic powder
- ½ tsp sea salt
- 1 cup basmati rice, cooked
- 1 bunch Tuscan kale, chopped
- ½ lemon, juiced
Spicy Avocado Cilantro Sauce Ingredients
- ½ avocado
- ½ cup water
- 1 Persian cucumber
- ½ - 1 jalapeno, for desired spice
- 1 garlic clove
- ½ bunch cilantro
- ¼ tsp salt
- 1 lime, juiced
- 1 tbsp maple syrup
Method
- Preheat oven to 425 and line a large metal baking sheet with parchment paper.
- Use a box grater to shred your tofu. Add to a bowl and season with coconut aminos, nutritional yeast, chili powder, garlic powder and salt. Toss to combine and spread on the baking sheet. Add the peppers to the baking sheet. Transfer to oven and bake for 20-25 minutes, stirring the tofu a couple of times during the baking time, and flipping the peppers once, until the tofu is crisp and peppers are charred.
- While peppers and tofu are roasting, add the kale to a bowl and drizzle with lemon juice and a pinch of salt. Use your hands to massage for 15 seconds until tender. Divide between 4 bowls.
- Prepare the sauce by adding all ingredients to a bowl and pureeing until smooth and creamy. Season to taste.
- Remove the peppers from the oven, pluck the stems and chop the peppers.
- Assemble bowls by topping the kale with rice, tofu, and peppers, and drizzling with the sauce.
Nutrition
Serving 1servingCalories 362kcalCarbohydrates 59gProtein 17gFat 8gSaturated Fat 1gPolyunsaturated Fat 2gMonounsaturated Fat 3gSodium 647mgPotassium 911mgFiber 9gSugar 9gVitamin A 9251IUVitamin C 172mgCalcium 250mgIron 4mg
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.
