1. Cook the rice:
Prepare basmati or brown rice according to package instructions. For best texture, cook in advance and let cool completely.
2. Prepare the sweet potato:
Peel, dice and cook the sweet potato until tender.
3. Sauté the protein:
Press and cube the tofu, then pan-fry in sesame oil until golden. Alternatively, prepare vegan chicken-style pieces.
4. Prep the veggies:
Wash and roughly chop the salad greens. Halve the cherry tomatoes. Blanch edamame if needed.
5. Toast the nuts/seeds:
Lightly toast cashews or sunflower seeds in a dry pan until fragrant.
6. Mix the sesame dressing:
Whisk soy sauce, agave syrup, balsamic vinegar, coconut milk, tahini and chili flakes until smooth and creamy.
7. Assemble the bowl:
Arrange rice, veggies, protein and seeds in a bowl and drizzle generously with the sesame dressing. Finish with fresh herbs if desired.
Nutrition (approx. per serving)
- Calories: 620 kcal
- Carbohydrates: 62 g
- Protein: 28 g
- Fat: 30 g
- Fiber: 12 g
