Bali Buddha Bowl

Name: Bali Buddha Bowl with Sweet Potatoes and Satay Tofu
Total time: 40 min
Yield: 2, 3 or 4 people
Ingredients: 600 Grams of Sweet potatoes; 4 Grams of Black salt; 1 Tbsp of Vegetable oil; 10 Grams of Black sesame seeds; 30 Grams of Peanut butter; 10 ML of Soy sauce; 15 ML of Sweet soy sauce; 10 Grams of Ginger garlic paste; 10 Grams of Sambal oelek; 300 Grams of Firm tofu; 125 Grams of Red radish; 15 Grams of Fresh coriander; 100 Grams of Snow peas; 50 Grams of Bean sprouts; 1 Piece of Lime; 15 ML of Sesame oil; 1 Tbsp of Olive oil; 1 Tsp of Salt

with Sweet Potatoes and Satay Tofu

A Buddha bowl is a meal which is packed so full that it has a rounded ‘belly’ appearance - much like the belly of a buddha!

25 Reviews

Cals 752 · Prot 39 · Carbs 88 · Fat 31

Vegan

40 min

Bali Buddha Bowl with Sweet Potatoes and Satay Tofu

A Buddha bowl is a meal which is packed so full that it has a rounded ‘belly’ appearance - much like the belly of a buddha!

25 Reviews

Cals 752 · Prot 39 · Carbs 88 · Fat 31

Vegan

Ingredients

Sesame potatoes

Sweet potatoes

600 Grams

Black salt

4 Grams

Vegetable oil

1 Tbsp

Black sesame seeds 3*

10 Grams

Satay tofu

Peanut butter 1*9*

30 Grams

Soy sauce 9*10*11*

10 ML

Sweet soy sauce 9*10*11*14*

15 ML

Ginger garlic paste

10 Grams

Sambal oelek

10 Grams

Firm tofu 9*

300 Grams

Vegetables

Red radish

125 Grams

Fresh coriander

15 Grams

Snow peas

100 Grams

Bean sprouts

50 Grams

Lime dressing

Lime

1 Piece

Sesame oil 3*9*

15 ML

Olive oil

1 Tbsp

Salt

0.5 Tsp

Allergens

*3 Sesame Seeds, *1 Peanuts, *9 Soya, *10 Wheat, *11 Gluten, *14 Sulphur Dioxide

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	3149 / 752
Fats (g)	30.8
of which saturated (g)	4.7
Carbohydrates (g)	88
of which sugars (g)	24.5
Fibers (g)	18
Proteins (g)	39.4
Salt (g)	4.7

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Roast potatoes

Preheat the oven to 200°C/180°C fan. Slice the sweet potatoes (skins on) into bite-sized cubes. Add the sweet potatoes and black salt to a large, lined baking tray with a drizzle of vegetable oil. Toss the cubes until they are fully coated. Roast for 30 min or until tender. Add the sesame seeds to the potatoes and bake for a final 2 min.

2 Prep satay tofu

Meanwhile, in a bowl, whisk the peanut butter, soy sauce, sweet soy sauce and ginger garlic paste with the sambal oelek (spicy!) - this is your satay sauce. Add a splash of water if needed! Drain the tofu and pat dry with a paper towel. Slice the tofu into 1cm thick pieces.

3 Bake tofu

Add the tofu pieces to the satay sauce and turn to coat. Place the tofu onto a second, lined baking tray. Reserve any excess satay sauce. When the potatoes have 10 min left, bake the tofu for 10 min.

4 Prep vegetables

Meanwhile, boil a kettle. Quarter the radishes. Roughly chop the coriander. Slice the snow peas into bite-sized pieces. Place the snow peas and bean sprouts in a colander and pour the freshly boiled water from the kettle over them.

5 Toss vegetables

Juice 0.5 lime into a large bowl. Add the sesame oil, olive oil and salt. Whisk until combined. Add the snow peas, bean sprouts and radishes and toss.

Tip! Don't add the vegetables to the dressing too far in advance as they will go soft. Make sure to generously season with salt!

6 Serve

Divide the sweet potatoes among bowls. Top with the satay tofu, radishes, snow peas and bean sprouts. Garnish the lot with the coriander. Serve any remaining lime and satay sauce to the side.

More recipes like this