Golden Mellow Buddha Bowl
SERVES 1 | VEGAN, GLUTEN-FREE
INGREDIENTS:
1 medium sweet potato, chopped
2 tbsp olive oil, divided
½ head of romaine lettuce, chopped
1/4 cucumber, diced
1 small carrot, shredded
½ block of smoked tofu, chopped
½ avocado, diced
1 cup cooked edamame (optional)
Sesame seeds for garnish
Salt and pepper to taste
MAPLE MUSTARD DRESSING
1 tsp Golden Mellow Mix
1 tbsp pure maple syrup
2 tbsp water
1 tsp mustard
Salt and pepper to taste
DIRECTIONS:
Preheat oven to 400°F.
Line a baking sheet with parchment paper and arrange chopped sweet potatoes evenly. Drizzle with 1 tbsp olive oil and season with salt and pepper.
Bake for 20 minutes or until the sweet potato is soft.
Add 1 tbsp of olive oil to a non-stick pan. Turn heat to medium and add chopped tofu. Fry tofu for 4 minutes on each side, or until golden brown.
To make the dressing, combine the ingredients in a small bowl and mix well.
Assemble everything in bowls and drizzle with the dressing. Enjoy!