Butterbean purée with crispy tofu

This bowl brings:
38g plant protein
6.5g fibre
Creamy, savoury butterbean puree loaded with roasted sweet potato, beetroot, crispy tofu, charred corn and fresh herbs

It's the kind of bowl that feels indulgent but is doing a lot of good work behind the scenes. Definitely one to save.

This dish contains a little vitamin C from the sweet potato and fresh herbs, which boosts the absorption of non-haem iron. An easy tip would be to serve it with a red pepper salad, a squeeze of extra lemon, or a glass of orange juice to boost absorption.

Butterbean Puree with Roasted Sweet Potato, Beetroot, Crispy Tofu, Fresh Herbs & Charred Corn
Serves 2

Butterbean Puree
1 jar butterbeans, drained
1 onion, diced
1 garlic clove, minced
1 stock cube (dissolved in a little water)
Splash of soy milk (add gradually to loosen)
3 tbsp nutritional yeast
1 tsp paprika
Oil, for cooking

Roasted Sweet Potato
1 sweet potato, cubed
Oil
Salt

Charred Corn & Crispy Tofu
1 cup sweetcorn (tinned or frozen)
1 block tofu, torn into chunks
1 tbsp cornflour
Oil

To Top
Cooked beetroot, chopped
A few gherkins, chopped (optional)
Handful mint and parsley, chopped
Handful pine nuts, toasted
Side salad + dressing, to serve

Method

Roast the sweet potato:
Toss the cubed sweet potato in oil, season, and roast at 220°C for 20 minutes. Shake the tray, then roast for another 15–20 minutes until golden and tender.

Make the puree:
Sauté the onion in a little oil on low heat for 8+ minutes, until really soft. Add the garlic and cook for another minute, then stir in the butterbeans and stock, loosened with a splash of water. Cook for 5 minutes, then blend with the nutritional yeast and paprika until smooth, adding soy milk gradually to reach a creamy consistency. Return to the pan and adjust with more soy milk or a little extra cooking time depending on texture.

Char the corn:
Add the sweetcorn to a pan with a little oil on medium heat, cover with a lid, and cook until charred, stirring occasionally.

Crisp the tofu:
Toss the torn tofu in cornflour. Heat oil in a pan and fry until golden and crispy on all sides.

Toast the pine nuts:
Toast in a dry pan over low heat until golden, watching closely so they don't burn.

Assemble:
Spread the butterbean puree at the bottom of the bowl, then layer over the roasted sweet potato, beetroot, charred corn, and crispy tofu. Scatter over the herbs, gherkins, and pine nuts. Serve with a fresh side salad and a drizzle of dressing.