Carb Smart Tofu-Sweet Potato Bowls

Name: Carb Smart Tofu-Sweet Potato Bowls with Spicy Peanut Sauce
Total time: 30 min
Yield: 2
Cuisine: Asian
Ingredients: 1 unit Tofu; 113 g Red Cabbage, shredded; 1 unit Peanut Butter; 56 g Edamame; 1 tbsp Chili-Garlic Sauce; 1 tbsp Soy Sauce; 1 unit Avocado; 1 unit Green Onion; 4 g Garlic Salt; 1 unit Sweet Potato; 1 tbsp Sesame Oil; 9 g Sesame Seeds; 3 tbsp Oil*; 0.13 tsp Salt*; 0.13 tsp Pepper*

with Spicy Peanut Sauce

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Sweet-and-spicy peanut sauce takes this rice bowl into favourite-food territory. Roasted sweet potatoes and tender-crisp cabbage offer a texture explosion!

Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount.

Ingredients: Tofu (non-GMO soybean, water, calcium sulfate, nigari) (soy) • Avocado • Sweet potato • Red cabbage • Edamame (soy) • Peanut butter (peanuts, sugar (sugar, cane sugar, corn maltodextrin), soybean oil, hydrogenated vegetable oil (cotton seed oil, rapeseed oil), palm oil, salt, mono- and diglycerides) (peanut) • Soy sauce (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol) (soy, sulphites, wheat) • Chili-garlic sauce (water, chili peppers, glucose, garlic, salt, vinegar, modified corn starch, dried garlic, canola oil, soybean oil, dried red bell pepper, xanthan gum, acetic acid, citric acid, paprika oleoresin, caramel, potassium sorbate, sodium benzoate) • Green onion • Sesame oil • Sesame seeds • Garlic salt (salt, garlic powder, silicon dioxide).

Tags:

Veggie

•Carb Smart

•Spicy

•New

•Low CO2

Allergens:

Soy

•Peanuts

•Sulphites

•Wheat

•Sesame

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes

Cooking Time8 minutes

DifficultyMedium

Ingredients

serving amount

1 unit

Tofu

(Contains: Soy May contain traces of: Wheat)

113 g

Red Cabbage, shredded

1 unit

Peanut Butter

(Contains: Peanuts)

56 g

Edamame

(Contains: Soy)

1 tbsp

Chili-Garlic Sauce

(May contain traces of: Wheat, Egg, Gluten, Tree nuts, Fish, Milk, Mustard, Soy, Sesame, Sulphites, Crustaceans)

1 tbsp

Soy Sauce

(Contains: Soy, Sulphites, Wheat May contain traces of: Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)

1 unit

Avocado

1 unit

Green Onion

4 g

Garlic Salt

(May contain traces of: Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)

1 unit

Sweet Potato

1 tbsp

Sesame Oil

(Contains: Sesame May contain traces of: Wheat, Soy, Milk, Egg, Sulphites, Gluten, Crustaceans, Mustard, Fish)

9 g

Sesame Seeds

(Contains: Sesame May contain traces of: Soy, Sulphites, Tree nuts, Egg, Gluten, Milk, Mustard, Peanuts)

Not included in your delivery

3 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values

Calories850 kcal

Fat74 g

Saturated Fat10 g

Carbohydrate43 g

Sugar9 g

Dietary Fiber15 g

Protein29 g

Cholesterol0 mg

Sodium1450 mg

Trans Fat0.1 g

Potassium1350 mg

Calcium700 mg

Iron5.5 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Parchment Paper

•Baking Sheet

•Measuring Spoons

•Large Non-Stick Pan

•Whisk

•Small Bowl

Cooking Steps

PDF

Before starting, preheat the oven to 450°F. Wash and dry all produce.
Cut sweet potatoes into 1/2-inch pieces.
To a parchment-lined baking sheet, add sweet potatoes and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with half the garlic salt and pepper, then toss to coat.
Roast in the middle of the oven for 16-18 min, stirring halfway through, until tender and golden. (NOTE: For 4 servings, roast in the middle and bottom of the oven, switching baking sheet positions halfway through.)

Meanwhile, pat tofu thoroughly dry with paper towels, then cut into 3/4-inch cubes. Season with remaining garlic salt and pepper, then toss to coat.
In a large non-stick pan, heat 1 tbsp oil and half the sesame oil over medium-high. When hot, add tofu. (NOTE: For 4 servings, cook tofu in 2 batches, using 1 tbsp oil per batch.) Pan-fry for 6-7 min, turning cubes occasionally, until crispy and golden all over.
Remove to plate.

Meanwhile, thinly slice green onion, keeping white and green parts separate.
In a small bowl, whisk together peanut butter, chili-garlic sauce, soy sauce, remaining sesame oil and 2 tbsp (4 tbsp) water until smooth.
Peel, pit, then cut avocado into 1/2-inch pieces.

Reheat the same pan (from step 2) over medium-high. When hot, add 1 tbsp (2 tbsp) oil, then cabbage and edamame. Cook for 4-5 min, stirring occasionally, until tender.
Add green onion whites and sesame seeds, then season with salt and pepper. Cook for 1 min, stirring often, until fragrant.