1 head of broccoli, chopped
1 large sweet potato, chopped
200g tofu (I used a flavoured one for convenience)
2 large handfuls of baby spinach
1 teaspoon olive oil
1/2 tsp salt
3 tablespoons sweet chilli sauce
1 tablespoon soy sauce (or tamari)
1 tablespoon lime juice
3 tablespoons water
1 teaspoon sesame oil
Sesame seeds for garnish
1. Pre-heat the oven to 180 degrees C/ 360 degrees F, fan-forced. Line a baking tray with non-stick paper.
2. Chop the sweet potato into thumb-sized pieces. Arrange it on the baking tray. Drizzle with olive oil + sprinkle of salt. Bake for 30 minutes until tender. Meanwhile, bring a large pot of water to a boil. Blanch the broccoli for 3-5 minutes until just soft. Drain and set aside
3. Make the Dressing: whisk together all the ingredients until smooth. Assemble the salad: place the spinach at the bottom, then add the broccoli, sweet potato, tofu and pour the dressing over the top.
4. Mix well until dressing is well distributed. Sprinkle generously with sesame seeds and serve.