A harmonious balance of grains and protein.
I use almond butter for the sauce, but any creamy nut butter will do.
Crispy Saffron-Spinach Rice Cake
Crunchy texture and vibrant flavors make this a worthy main course or side dish.
Add the rice and cook until the grains are tender, 30 to 45 minutes.
Drain, then return the rice to the pan and keep warm.
Roast the vegetables: Preheat the oven to 425F.
Spread the sweet potato cubes on a rimmed baking sheet and the broccoli florets on a second baking sheet.
Drizzle the vegetables with the olive oil, sprinkle with salt and pepper, and toss until evenly coated.
While the vegetables roast, make the sauce: Combine all the ingredients in a blender.
Let the tofu rest for about 15 minutes, to press out excess liquid.
Slice the pressed tofu lengthwise into 12-inch slabs, then cut lengthwise down the middle to create rectangles.
Dust with cornstarch on all sides.
In a small bowl, stir together the maple syrup and tamari, then brush on each tofu rectangle.
Combine the black and white sesame seeds together on a small plate.
Place the sesame tofu on a baking sheet lined with parchment paper.
Drizzle with the olive oil.
When the vegetables are done roasting, lower the oven temperature to 350F.
Assemble the Buddha bowls: Divide the rice among 4 bowls.
Top with the roasted sweet potatoes and broccoli.
Garnish with cilantro and serve with the sauce for drizzling over the top.
Excerpted fromI LOVE YOUby Pamela Anderson with Maria Zizka.
Copyright 2024 by Anderson Media Company, LLC.
Photographs by Ditte Isager.
Used with permission of Voracious, an imprint of Little, Brown and Company.
New York, NY.
Unlock Access to AARP Members Edition
Already a Member?Login
More from Members Edition
