NOTE
Dial up the flavour and serve with chilli powder, sriracha sauce, sauerkraut and a few fresh coriander leaves.
POKÉ BOWL
SERVES 2
200g firm tofu, cut into 2cm cubes300g pumpkin, peeled, cut in 2cm cubes2 tsps olive oil¼ tsp ground cumin110g brown rice1 avocado1 tbsp lime juice, freshly squeezed75g red cabbage, finely shredded½ nori sheet, shredded
ZEST Y DRESSING
½ cup coriander leaves, extra to serve2 tbsps lime juice, freshly squeezed1 tsp apple cider vinegar1 tsp coconut aminos1 tsp olive oil
CRISPY KALE
80g shredded kale leaves1 tsp olive oil
1 Preheat oven to 180°C fan-forced. Line two large baking trays with baking paper.
2 Place tofu and pumpkin separately on one prepared tray. Drizzle with oil, sprinkle with salt and sprinkle the pumpkin with cumin, then bake in…
