Filled with color and flavour, this extremely nutritious vegetarian lunch or dinner boasts the immunity-boosting goodness of garlic, spinach and blueberries.

Substances

For the dressing

• 80 g (1/3 cup) tahini
• 80 ml water
• 1 tbsp olive oil
• 1/2 lemon; juiced
• 1 clove garlic; minced
• salt
• freshly floor black pepper

For the salad

• 250 g (1 1/2 cups) brown long-grain rice; rinsed in a number of modifications water then drained
• 1 1/2 tbsp coconut oil
• 300 g (2 cups) extra-firm tofu; drained
• 1 massive avocado
• 1 massive carrot; peeled and reduce into matchsticks
• 1 massive purple heirloom carrot; peeled and reduce into matchsticks
• 250 g (1 2/3 cups) blueberries
• 50 g (2 cups) child spinach; washed
• 90 g (3/4 cup) peanuts; unsalted

Methodology

Step 1.
For the dressing: Whisk collectively all of the substances for the dressing in a measuring jug or mixing bowl. Season to style with salt and pepper. Cowl and chill till wanted.

Step 2.
For the salad: Mix the rice with 750 ml water and 1 tsp salt in a big saucepan set over a average warmth.

Step 3.
Deliver to the boil earlier than masking and cooking over a low warmth till the rice is tender and has absorbed the water, about 20 minutes.

Step 4.
Take away from the warmth and put aside to chill, nonetheless lined, for not less than 10 minutes.

Step 5.
Within the meantime, warmth the coconut oil in a big sauté pan set over a average warmth. Season the tofu with salt and pepper earlier than frying within the sizzling oil till golden, turning the cubes over occasionally.

Step 6.
Take away from the pan to a plate lined with kitchen paper to empty.

Step 7.
Halve the avocado, take away the stone, and reduce into quarters. Peel away the skins.

Step 8.
Fluff the rice with a fork earlier than dividing between serving bowls. Prime with the tofu, carrots, avocado, blueberries, spinach leaves, and a few peanuts.

Step 9.
Spoon over the dressing earlier than serving.

Serves 4