SHOP IVEY'S GIFT GUIDE NOW
SHOP IVEY'S GIFT GUIDE NOW
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2 People

INGREDIENTS

  • 1 small sweet potato, peeled and cubed
  • 2 cups of chopped kale
  • 1 14oz block of organic extra firm tofu
  • 1 baby cucumber
  • 0.5 avocado, cubed
  • 0.5 orange, cut into segments
  • 0.25 cup fresh cilantro
  • 2 tablespoon olive oil
  • 1 teaspoon olive oil
  • 1 lemon wedge

    • Tahini Goddess Dressing

  • 0.25 cup fresh squeezed orange juice
  • 0.25 cup tahini
  • 1 teaspoon maple syrup
  • 2 tablespoons lemon juice
  • 1 garlic clove
  • Water to thin
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INSTRUCTIONS

  • Remove tofu from packaging and place between several paper towels
  • Rest a heavy cutting board or book on top of tofu and let the liquid drain for 1 hour+ (I typically do this the morning of and let it dry all day, this ensures your tofu gets nice and crispy)
  • After drying, cut tofu into equal sized cubes
  • Preheat oven to 400° 
  • Peel and cube sweet potato
  • On a parchment lined baking sheet, add cubed sweet potato and drizzle with 1 tablespoon of avocado oil
  • Roast for 20 minutes
  • While sweet potato is roasting, add 2 tablespoons of olive oil  to a cast iron skillet over medium-high heat
  • Add tofu cubes and cook 5 minutes each side until crispy and golden brown
  • Massage kale with 1 tablespoon olive oil and juice from 1 squeezed lemon wedge
  • Arrange cucumber, avocado, roasted sweet potatoes and tofu around your bed of kale and dress with Tahini dressing
  • Garnish with toasted sesame seeds
Filed in: Salads
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