Roast Tofu Veggie Bowls with Harissa Butter Beans
A generous (!) veggie-packed bowl with spiced roast smoked tofu that you’ll actually want to eat, sweet potato, smoky harissa butter beans and sharp, limey cabbage.
Traybake meal-prep is a vibe
Traybake meal prep is my latest thing. I love having containers of different ingredients in the fridge, ready to build a vibrant plate of food.
Mix-and-match vibes.
Why you will love this recipe
- it’s quick (40 minutes)
- it’s versatile (see below)
- it’s filling!
Per portion 30g protein 11g fibre 10+ plants
Per bowl
- 150g smoked tofu
- 60g butter beans
- 150g cauliflower, courgette & red pepper
- 40g sweet potato
- 50g limey cabbage
- 25g avocado
- 1 tablespoon kimchi
- 1 tablespoon yoghurt
- Approximately 2 teaspoons olive oil across the roasting and beans
Approximate nutrition:
Protein: 30–31g
Fibre: 10–11g
Calories: approximately 500 kcal
Four bowls for around R300
I think it’s helpful to understand what good food actually costs. This colourful, protein- and fibre-rich recipe costs approximately R300 for four generous bowls—around R75 per serving—with the smoked tofu accounting for the largest part of the cost.
Topping ideas
I love toppings, to me, it rounds the dish off. I don’t normally make toppings especially but rather will have a handy mixture of fridge and cupboard toppings in my kitchen.
Good topping ideas for this recipe which you can either make or buy.
- my easy dukkah
- a good kimchi – I love this Red Cabbage Kimchi from Rose Estate
Roast Tofu One Tray Veggie Bowls
Ingredients
- 500 g cauliflower trimmed, broken into bitesize pieces
- 500 g sweet potatoes scrubbed, cut into bitesize pieces
- 300 g courgettes topped & tailed, cut into bitesize pieces
- 1 large red pepper white membrane removed, cut into bitesize pieces
- 2 x 350g smoked tofu cut into blocks
- 1 tbsp apple cider vinegar (opt)
- 4 handful red cabbage finely shredded (or shop bought slaw)
- lime juice to taste
- 1 avo to serve (optional)
- Greek yogurt to serve (optional)
- handful coriander to serve (optional)
Spice rub
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp coriander
- 2 tsp fine sea salt
- 1 tsp smoked sweet paprika
- 2 tbs extra virgin olive oil
- 1 tbs lime juice
Harissa butterbeans
- 2 x 400g butterbeans
- 2 tbs extra virgin olive oil
- 1 tbs rose harissa paste
- 2 tbs sun-dried tomato pesto/tomato paste
- 2 tbs water
- 1 tbs lime more to taste
- 1/2 tsp fine salt
Instructions
- Preheat the oven to 200°C and line two large baking trays with baking paper.
- Mix all the spice-rub ingredients in a medium-sized bowl.
- Arrange the cauliflower and sweet potato separately on the first tray. Divide 3 tablespoons of the spice mixture between them and toss each vegetable separately to coat. Roast for 20 minutes.
- Add the tofu to the bowl containing the remaining spice mixture and toss until evenly coated.
- To make the limey cabbage, place the shredded cabbage in a bowl. Add a generous pinch of salt and the juice of half a lime. Scrunch briefly with your hands, then leave to soften.
- Arrange the courgettes, pepper and tofu separately on the second tray. Drizzle lightly with olive oil and season with salt and pepper. Once the first tray has roasted for 20 minutes, add the second tray and roast both for another 20 minutes, or until everything is golden and tender. If using, toss the roasted tofu with the apple cider vinegar and season with additional salt if needed.
- To make the harissa butter beans, add the olive oil, harissa, sun-dried tomato pesto, water, lime juice and salt to a small saucepan. Cook for 5 minutes, then add the drained butter beans and stir gently to coat. Cook for another 5 minutes. Taste and add more lime juice or salt if needed.
- Divide the roasted vegetables, sweet potato, tofu and harissa butter beans between four bowls. Add the limey cabbage, avocado, kimchi and a spoonful of yoghurt. Finish with any optional toppings and serve.
