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Tofu, sweet potato, pomegranate, broccoli and avocado meal bowl
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Tofu, sweet potato and pomegranate bowl

Prep Time20 minutes
Cook Time35 minutes
Servings: 4

Ingredients

Bowl

  • 1 medium sweet potato peeled and cubed
  • 1 tablespoon (15 ml) olive oil
  • Pepper to taste
  • 1 broccoli cut into small bunches
  • 2 tsp (10 ml) sesame oil
  • 1 block of firm tofu cut into cubes
  • 1 lawyer cut into strips
  • 1 apple-pomegranate (arilles)
  • ¼ cup (60 ml) shelled hemp seeds
  • 2 tablespoons (30 ml) pumpkin seeds
  • 1 tablespoon (15 ml) sesame seeds

Vinaigrette

  • 2 tablespoons (30 ml) Dijon mustard
  • 1 tablespoon (15 ml) maple syrup
  • 1 tablespoon (15 ml) olive oil
  • 1 tsp (5 ml) sesame oil

Instructions

  • Preheat oven to 190°C (375°F).
  • Place sweet potato cubes on a baking sheet lined with parchment paper. Drizzle with olive oil and season with pepper. Bake for 35 to 40 minutes, turning the sweet potato cubes halfway through.
  • Meanwhile, pour water to a height of 2.5 cm (1 in.) into a saucepan. Place a daisy in the pot, then add the broccoli. Steam broccoli for about 5 minutes.
  • Heat sesame oil in a non-stick frying pan over medium-high heat. Brown tofu cubes on all sides for 5 minutes, stirring occasionally as they cook. Remove from heat.
  • In a small bowl, combine dressing ingredients.
  • Divide sweet potato cubes, tofu cubes, broccoli and avocado between four bowls. Garnish with pomegranate arils. Drizzle with vinaigrette, then sprinkle with hemp, pumpkin and sesame seeds.

Notes

Recipe from the book «I want a baby! What lifestyle habits should I adopt to make it happen?» 
Andréanne Martin and Éric Himaya, M.D., FRCSC. Obstetrician-gynecologist, specialist in reproductive endocrinology and infertility