MATERIALS
Makes ~4 servings
2-3 heads broccoli
1 pkg extra firm tofu, patted dry and cut into small cubes
1 can chickpeas, rinsed and drained
3 cups baby spinach
2 shredded or sliced carrots
1 cup brown rice, uncooked
Peanut Sauce
1 tbsp sesame oil
1/4 cup low sodium soy sauce
1/4 cup rice vinegar
1/3 cup maple syrup (use date syrup for no added sugar)
1 tbsp chili garlic sauce
1/2 cup peanut butter
1/4 cup water
PROCEDURE
1. Prepare brown rice according to package instructions.
2. Preheat oven to 400 degrees. Roast tofu and broccoli on parchment lined baking pan for 25 minutes or until starting to brown.
3. Whisk sauce ingredients together in bowl.
4. Add tofu and 1/2 of sauce to skillet over medium heat and cook for 5 minutes. If not using tofu, simply warm sauce and chickpeas for a few minutes.
5. Assemble bowl: brown rice, tofu, broccoli, chickpeas, carrots, spinach, and another drizzle of peanut sauce. Enjoy!
VARIATION
Sub more broccoli or other veggies for tofu. Try it with brussel sprouts, green beans, snap peas, or sweet potatoes.
THE RUNDOWN
The peanut sauce is the star of this dish - it provides a tasty sweet heat. There is a good amount of maple syrup so if you are on the trials - either cut back to 2-3 tbsp or replace with date syrup. If you have completed the trials - this might be worth the splurge. Pro tip - we don't use tofu very often, but if you want to give it a chance this is a good dish to start with. If you would rather not use it, then just leave it out or replace with more veggies.
Adapted from: Nora Cooks