Protein Boost | Nourishing African-Inspired Tofu Peanut Curry Bowls
with Roasted Sweet Potatoes over Ginger Quinoa
Cooking time
20 minutes
Servings
2/4
Calories
1170 /serving
Power up on proteins! Add tofu to your meal with our Protein Boost option. Rich with peanuts and peanut butter, this is one vegetarian meal that’s sure to stick to your ribs. It’s loosely based on West African dishes that traditionally used nourishing groundnuts, and it’s loaded with tons of veggies like poblano pepper and pre-chopped kale, along with chunky spice-roasted sweet potato cubes. Spread the warmth over fluffy quinoa infused with ginger.
We will send you:
- 450g Sweet potatoes
- 120g Chopped kale
- 15ml Ginger paste
- 1 Poblano pepper (or green pepper)
- 25g Chopped peanuts
- 30g Peanut butter
- 95g Red & white quinoa
- 30ml Tomato paste
- 120ml Heavy cream
- 1 Block of tofu (non-GMO)
- 8.5g Mellow Yellow spices (sea salt, smoked paprika, cumin, garlic flakes, coriander, paprika, oregano, black peppercorns, allspice, cloves, cinnamon, turmeric)
Contains: Milk, Peanuts, Soy
You will need:
Medium pot
Large high-sided pan
Strainer
Peeler
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Large pan
Total Fat
65 g
Saturated Fat
19 g
Sodium
580 mg
Total Carb
104 g
Sugars
17 g
Protein
51 g
Fibre
20 g
Preparation
Roast the sweet potatoes
Preheat the oven to 450°F. Peel and medium-dice the sweet potatoes. On a lined sheet pan, toss with a drizzle of oil, ⅓ of the spices and S&P. Roast, stirring halfway, 20 to 25 min., until golden brown and tender.
Cook the quinoa
Meanwhile, using a strainer, rinse the quinoa. In a medium pot, heat a drizzle of oil on medium-high. Add ½ the ginger and sauté, 30 sec. to 1 min., until fragrant. Add the quinoa, 1 cup water (double for 4 portions) and a pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 14 to 16 min., until tender. Fluff and keep warm.
Toast the peanuts
Meanwhile, in a large, high-sided pan, heat a drizzle of oil on medium. Add the peanuts and toast, stirring frequently, 1 to 2 min., until lightly browned and fragrant. Transfer to a bowl. Wipe out and reserve the pan.
Make the curry
Halve, core and medium-dice the poblano. In the reserved pan, heat a drizzle of oil on medium-high. Add the poblano, remaining ginger and S&P. Sauté, 2 to 4 min., until beginning to soften. Add the tomato paste and sauté, 1 to 2 min., until dark red. Add the kale, cream, peanut butter, 1 ¼ cups water (double for 4 portions), the remaining spices and S&P. Cook, stirring frequently, 3 to 5 min., until the kale has wilted and the sauce has thickened. If the sauce seems dry, add 2 tbsp water (double for 4 portions) until you achieve your desired consistency.
Cook the tofu
Pat the tofu dry with paper towel and cut into medium cubes; season with S&P. In a large pan, heat a drizzle of oil on medium-high. Add the tofu and cook, 2 to 3 min. per side, until golden and heated through.
Finish & serve
To the pan of curry, add the sweet potatoes and tofu; stir well. Divide the quinoa between your bowls. Top with the curry. Garnish with the peanuts. Bon appétit!
