Asparagus, Broccoli and Avocado Sushi Bowl
This rice-free sushi bowl is a satisfying meal for any time of day. With tofu and a rich miso-tahini dressing, everyone will adore the blend of healthy veg and Asian flavours.
Ingredients (serves 4)
1 head broccoli, washed and separated into florets
1 bunch asparagus, washed and stems removed
2 avocados, flesh sliced into cubes
1 package extra-firm organic tofu, drained, pressed and cubed
1 Tbsp olive oil
salt and pepper to taste
2 Tbsp miso paste
1 Tbsp tahini
2 Tbsp honey
1/2 tsp sriracha
Juice of one lime
2 Tbsp water
Preheat oven to 425 degrees. Coat the broccoli florets and asparagus spears in olive oil and place on a baking sheet. Bake for 10 minutes or until cooked through but still crispy. Sprinkle with salt and pepper. Allow to cool.
In a bowl mix together all of the dressing ingredients and stir until smooth.
Combine the avocado, tofu, cooled broccoli and asparagus. Drizzle with 1-2 Tbsp of dressing and sprinkle with sesame seeds.