Tofu & Tahini Buddha Bowl

• Transfer the sweet potato and eggplant to a large bowl with the Peruvian-style spice mix and a generous drizzle of olive oil. Toss well to combine. 
• Spread the vegetables over a parchment-lined baking sheet and add the garlic clove.
• Roast in the oven for 20 - 22 minutes.

• Drain the lentils and rinse under cold water.
• Dice the cucumber and the apple. Finely chop the mint and parsley.
• Wash and zest the lime, then cut it into 4 wedges.
• In a salad bowl, combine the lentils, cucumber, apple, lime zest, mint and parsley with the juice of one lime wedge per person. Drizzle with extra virgin olive oil to taste, then season to taste with salt and pepper.

• Cut the tofu into cubes.
• Transfer the flour to a deep plate and mix with a pinch of salt, then coat the tofu with the flour.
• Heat the sunflower oil in a frying pan over high heat and fry the tofu for 3 - 4 minutes until golden brown. Stir in the ketjap, soy sauce and sambal and mix well.

Did you know... tofu is very high in iron, which has an essential role in red blood cell production and helps our immune system to function properly. If you have a plant-based diet, it's important to make sure you're eating plenty of iron-rich foods so that you don't develop a deficiency.

• Finely chop the roasted garlic.
• Put the garlic in a bowl and mix with the tahini, East Asian-style sauce and the water (see pantry for amount).
• Squeeze the lime wedge into the bowl and mix well to combine (see Tip).

Tip: add a splash of water if the dressing is too thick.