These delicious vegan root bowls are prepared quickly and with little effort. The bowls contain potato, root vegetables, fried tofu and cherry tomatoes. Everything is crowned by a wonderfully spicy tahini sauce.
This was real feel good - food! We ate this eagerly the next day as well, and not a single piece went to waste.
All the ingredients in Juuresbowli can be stored well in the refrigerator, so it can be heated for lunch for several days. I myself usually cook a good amount of ingredients (e.g. double) so that there is guaranteed to be enough for the next day.
The idea of bowl dishes
I really like different bowl dishes. It's a miracle that they haven't ended up on the blog before now, because at one point we ate bowls so often that the kids started complaining.
In my opinion, Bowl is a wonderfully convenient food, because you can put almost anything you happen to find in the cupboard into it. So it is a kind of slightly more refined pot pan.
You can bring the Bowl's ingredients to the table in separate serving dishes, so that each diner can put together a combination that suits them, or you can serve them as a ready-made mixture.
Contents of Juuresbowli
You can use any root you like for this. Our bowls included the following:
- from turnips
Potatoes were the most in proportion, i.e. about half of everything, other root vegetables the rest.
I also added pan-fried tofu cubes, cherry tomatoes and spicy tahini sauce. The sauce is absolutely necessary - without it, the Bowl is missing something very essential. Tahini sauce binds the flavors together and makes the food uniform. And besides that, it is so delicious!
Cooking the root
Peel and chop the root vegetables and potatoes, and season them. You should add the spices by spreading the potatoes and root vegetables on a baking sheet and sprinkling oil, garlic and spices over them. Then you mix the root vegetables by hand, so that the spices spread evenly on all sides.
Bake the root vegetables and potatoes in the oven for about 25 minutes, until they are all cooked - a fork should easily go through the root vegetables. While the root is cooking, prepare the tofu and tahini sauce.
Tip: If you use beets, you should separate them from other roots, for example by making a protective barrier out of foil. Otherwise, beets turn everything pink.
Frying the tofu
If the tofu is very wet, press it with a tofu press or under a weight, or absorb the water in a paper towel before use. Then cube it into about 2 x 2 cm pieces and brown it in a pan in oil.
Mix the seasoning sauce ingredients together in a small bowl.
Pour the seasoning sauce over the fried tofu cubes and continue frying until the sauce is caramelized and absorbed into the cubes. This only takes about a minute, so be careful not to let the sauce stick to the pan.
Making the tahini sauce
Combine all tahini sauce ingredients in a blender and grind to a smooth mixture. If necessary, add a little water if the sauce is too dry.
Place the root vegetables and potatoes on the bottom of a deep plate, and pour the tahini sauce over them. Serve warm.Tulosta
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