Ingredients
Scale
- 300 g/10 oz baby potatoes
- 2 tbsp lemon juice
- 1/2 tbsp brown mustard seeds
- 2 tsp mustard
- 1 tsp olive oil (optional)
- 1 cup/125 g cubed smoked tofu
- 2 tbsp soy sauce or tamari
- 4–6 cups mixed greens
- 1 cup of cooked chickpeas
- 6–8 radishes, thinly sliced
- 1/2 avocado
- 2 tsp everything bagel seasoning
- 2 tbsp almond butter
- 3 tsp lemon or lime juice
- 1.5 tsp maple syrup
- 1 tsp garlic powder
- 1/2 tsp red pepper flakes
- salt, pepper
Instructions
- Cut potatoes into smaller pieces, and add to a bowl with lemon juice, mustard seeds, mustard, oil, if using, and salt and pepper. Toss to coat evenly.
- Place potatoes on a baking tray, and bake at 200°C/400ºF for 40-50 minutes, tossing halfway, or until potatoes are golden brown and crispy.
- Meanwhile add tofu cubes to a non-stick skillet, and cook at medium-high heat for 3 minutes, then flip cubes with a spatula, add soy sauce, salt and pepper, and cook for another 2-3 minutes, until tofu is crispy.
- For the dressing whisk together almond butter, lemon or lime juice, maple syrup, garlic powder, 1/4 teaspoon of chili flakes, and a pinch of salt and pepper. Add a little water to get a dressing consistency.
- Add avocado, 1/4 teaspoon of chili flakes, and a pinch of salt and pepper to a small bowl. Mash coarsely with a fork.
- To assemble bowls divide greens between bowls, then top with roasted potatoes, tofu cubes, mashed avocado, chickpeas, and radish slices. Drizzle with dressing and sprinkle with everything bagel seasoning. Enjoy!
- Prep Time: 15 mins
- Cook Time: 50 mins