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Natural Born Feeder

Roz Purcell is a bestselling cookery author and entrepreneur. Roz has successfully launched a stellar media career which includes a winning role on Come Dine with Me Ireland, a guest chef appearance on TV3’s the Restaurant, and a stint as a Celebrity Bainisteor on RTE. Her passion for healthy food and lifestyle has earned her thousands of followers on social media in recent years.

Natural Born Feeder
Blog Recipes

Winter Comfort Bowl

Winter Comfort Bowl
Winter Comfort Bowl
Winter Comfort Bowl
Winter Comfort Bowl

Roasted Brussels sprouts and butternut squash tossed in pesto and nutritional yeast served with tofu, spinach, almonds and rice makes the perfect warm salad bowl.

Winter Comfort Bowl

Ingredients

• 2 tbsp. oil
• 250g Brussels sprouts scrubbed clean and halved
• 250g cooked wild/brown rice
• ½ large butternut squash peeled and diced into small chunks
• 400g Organic firm tofu diced into cubes
• 2 tbsp. vegan pesto
• 2 tbsp. nutritional yeast
• 80g flaked almonds
• 100g spinach leaves washed and diced

Method

• Preheat oven to 200°C (preheat for 5-6 minutes).
• On a large baking tray add the Brussels sprouts and squash, drizzle over with the olive oil and season.
• Bake for 25 minutes until the squash and sprouts are golden and cooked through.
• In a large mixing bowl add the Tofu pieces.
• Spoon in the pesto and combine with a spoon until the tofu is covered in the pesto.
• Pour in the nutritional yeast and stir once more until the yeast coats the pesto covered tofu.
• Tip the tofu pieces onto a baking tray, scrapping any excess pesto from the bowl out on top of the tofu.
• Bake for 25 minutes until the tofu is golden coloured. Add the flaked almonds for the last 3 minutes to toast on a clean dry part of the tray.
• Let cool for 5-6 minutes for the tofu to crisp up.
• In a large bowl combine the roasted squash, sprouts, cooked rice, spinach.
• Top with the baked pesto tofu and the flaked almonds.

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