Slathered in a deep and bright peanut butter sauce, this roasted sweet potato, red pepper and tofu traybake is our hearty veg-packed lunch of choice. It's packed with flavour, tastes delicious warm or cold, and best of all, keeps us going all day long.
700g sweet potatoes
600g red and yellow peppers
1 ½ tbsp olive oil, separated
½ tsp salt
3 tbsp peanut butter
2 tbsp sesame oil
1 ½ tbsp tamari
2 tsp maple syrup
½ lime, juiced and zested
200g tofu, cubed
4 tbsp water
30g peanuts (sub for cashews or almonds)
20g fresh coriander, chopped
Preheat the oven to 195˚.
Chop the sweet potatoes into 3x3 cm chunks, then place in a large bowl. Drizzle with 1 tbsp olive oil and a pinch of salt. Toss to combine, then transfer to a large roasting tray. Place the tray in the oven to roast.
Chop the peppers into 2x2cm chunks, then transfer into the same large bowl you tossed the sweet potatoes in. Drizzle with ½ tbsp olive oil and another pinch of salt, and toss to combine. Once the sweet potatoes have roasted for 15 minutes, remove the tray from the oven and stir in the peppers. Place back into the oven.
In a clean bowl, make the peanut butter sauce. Combine the peanut butter, sesame oil, tamari, maple syrup, and lime juice. Using a fork or whisk, mix to combine. Transfer one tbsp of the mixture into the large bowl you tossed your veg in. Into that bowl add the tofu and toss to combine.
When the red peppers have been roasting for 10 minutes, remove the tray from the oven, and stir in the peanut butter coated tofu. Place the tray back into the oven to roast for a final 15 minutes.
In the meantime, add 4 tbsp of water to the bowl with the dressing and stir to incorporate. Set aside until serving.
In a small pan, toast the peanuts over medium heat for 4-5 minutes, until fragrant. Chop and set aside. Remove the roasted sweet potatoes, peppers and tofu from the oven. Drizzle over the peanut butter sauce, and sprinkle with coriander and chopped peanuts.