INGREDIENTS:

• 1/2 cup black quinoa
• 3/4 cup filtered water (to cook the quinoa and tofu)
• 2 cups cauliflower florets
• 16 baby potatoes, cut in half
• 100 grams extra firm tofu
• 1 + 1/2 tsp unrefined extra virgin coconut oil
• Pink Himalayan salt and black pepper to taste
• 1/2 small, ripe avocado
• Pepitas (or pumpkin seeds)
• Optional: 2 kumquats

For the dressing:

• 1/4 cup freshly squeezed orange juice
• 3 Tbsp freshly squeezed lemon juice
• 1/2 tsp orange zest
• 8 Sukari soft cooking dates
• 1/4 cup + 2 Tbsp extra virgin olive oil
• 1/2 tsp fresh grated ginger
• 1/2 tsp mustard à l’ancienne (whole grain mustard)
• Pink Himalayan salt and black pepper to taste

METHOD:

1. Bring 1/2 cup of water to a boil and steam the tofu for 10 minutes. Remove excess moisture using a paper towel, cut into slices, and reserve.

2. Preheat oven to 180ºC (350 F)

3. In a bowl, toss the potatoes and cauliflower florets with 1 tsp of coconut oil, a pinch of salt, and fresh ground black pepper. Bake for 30 minutes until golden brown.

4. While the potatoes and cauliflower are roasting, cook the quinoa by heating a small saucepan. Add water and a pinch of salt, and bring to a boil, uncovered. Once boiling, reduce heat to

simmer and cook for 12 minutes until tender. Remove from heat and fluff with a fork.

5. Prepare the dressing by adding all the ingredients in the bowl of a food processor or blender. Blend until you get a creamy and pourable sauce. Strain the mixture and transfer to a jar.

6. Heat a skillet with 1/2 tsp of coconut oil, add the tofu slices, and fry until crispy.

7. To assemble your bowl, prepare a bed of quinoa, then top with the roasted potatoes, the cauliflower florets, the tofu slices, and half of an avocado.

8. Drizzle with date & citrus dressing and top with toasted pepitas and kumquat slices.

9. Enjoy!

* The dressing will last in an airtight jar in the refrigerator for 1 week

Chef: Lore Salas