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.