INGREDIENTS

Veggie Bowl

• 1/2 block extra firm tofu (7 oz)
• 1 large, sweet potato (8 oz), peeled and cut into ½-in cubes
• 2 medium red bell peppers (7 oz), coarsely chopped
• 3 tablespoons plus 1 teaspoon safflower or other vegetable oil
• 1 teaspoon ras el hanout spice mix
• Kosher salt to taste
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• ½ teaspoon sweet or hot paprika
• 1 tablespoon cornstarch
• 1 medium avocado
• 3 cups baby arugula
• 1 medium beefsteak tomato, cut into wedges
• 2 tablespoons crushed roasted peanuts or 2 teaspoons sesame seeds, for garnish

Sauce

• 1 garlic clove, roughly chopped
• 1 lime, zested and juiced
• ¼ cup creamy peanut butter or tahini
• 1 teaspoon Dijon mustard
• 1 teaspoon maple syrup
• 4 tablespoons water
• Kosher salt and freshly ground black pepper to taste

HOW TO MAKE IT

1. Drain the tofu, place it on a plate, wrap it in a clean kitchen towel or paper towel, and weigh it down with cans. Leave for about 30 minutes, until the liquid has been extracted.
2. Meanwhile, in a small bowl, combine 3 tablespoons of the oil with the ras el hanout and ½ tsp salt. Place the sweet potato in a medium bowl and the red pepper in another medium bowl. Dress each with half of the spiced oil, tossing to coat all over.
3. For the tofu marinade, in a medium bowl combine the soy sauce, sesame oil, paprika, and remaining 1 teaspoon safflower oil. Unwrap the tofu, cut into ½-inch cubes, add to the marinade, and gently mix to coat all over. Then, add the cornstarch and mix gently so that all the cubes are coated.
4. Place the sweet potato, peppers, and tofu on the grid of the ZWILLING Air fryer. Bake at 400°F for about 15 minutes, until crispy. Halfway through the cooking time, remove the drawer and give it a quick shake.
5. Meanwhile, place the garlic, lime zest and juice, peanut butter, mustard, syrup, and water in a ZWILLING ENFINIGY blender and puree until smooth. If the mixture is too thick, add a little more water to reach a pouring consistency. Season to taste with salt and pepper.
6. Peel the avocado, halve vertically to remove the pit, half again horizontally and cut into slices.
7. To serve, divide the arugula between two deep bowls. Top with the cooled air fried vegetables and the freshly cut vegetables. Drizzle over the sauce and serve sprinkled with roasted nuts or seeds. Enjoy warm, or at room temperature.

Pro Tip

This recipe is ideal for prepping ahead and keeping under the ZWILLING FRESH & SAVE vacuum system. To do this, make sure the ingredients have cooled first. Save the sauce separately and pour over the bowl just before serving.