Sweet Potato Vegan Buddha Bowl

Ingredients

• 3 large sweet potatoes (cubed)
• 1 Tablespoon olive oil
• 1/2 tsp. Garlic powder
• 1/2 tsp. Salt
• 1 container firm tofu (drained and pressed)
• 1 Tablespoon olive oil
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• Shredded Kale
• Avocado
• Cooked Couscous or other grain of choice
• Sliced avocado (seeds for topping)
• 1/3 cup tahini
• 1/4 lemon juice
• 2 large garlic cloves (minced)
• 1/2 teaspoon salt
• Pinch of ground cumin
• 1/4 cup cold water

Instructions

1. 1

   --- Make the sweet potatoes ---

2. 2

   Preheat oven to 400 degrees F.

3. 3

   Cube the sweet potatoes and toss with olive oil, garlic, salt and pepper. Place in a single layer on a baking sheet and loosely tent with foil. Place in the oven and cook for 20 minutes, then remove the foil and cook an additional 15-20 minutes until crispy.

4. 4

   --- Make the tofu ---

5. 5

   Toss the tofu with olive oil, garlic powder, salt and pepper. Place on a separate baking sheet in a single layer and cook for 20 minutes, until golden brown and crispy.

6. 6

   While the potatoes and tofu are cooking, slice the kale and cook the couscous.

7. 7

   --- Make the lemon tahini dressing ---

8. 8

   Place the tahini, lemon juice, garlic, salt and cumin in a bowl and gently whisk together. Add the water a tablespoon at a time and whisk until creamy; it will likely seize up on you, that's OK- just keep whisking. Keep adding the water until creamy and smooth.

9. 9

   --- Assemble ---

10. 10

    Assemble! Divide the couscous, sweet potatoes, kale and tofu into 4 bowls; drizzle with lemon tahini dressing and top with avocado, nuts/seeds of choice.