2 handfuls of greens of choice e.g. spinach, kale, rocket, etc. (I used homegrown watercress)
1 small carrot, shredded
½ cup shelled edamame
5 tbsp olive oil
2 tbsp miso paste
5 tbsp of tamarind or soy sauce
2 tbsp of rice wine vinegar
1 tsp of smoked paprika
2 tbsp of maple syrup or sweetener of choice
1 tsp of sesame oil
2 cups of unsweetened coconut flakes
Small handful of chopped nuts/seeds of choice (I used seaweed-seasoned sunflower seeds)
Nori strips and black sesame seeds for garnish
Mix the dressing ingredients together and set aside.
Preheat oven to 180oC.
Slice the sweet potato and drizzle with 1 tbsp of olive oil and bake for 40-50mins until cooked through and nicely caramelised.
Meanwhile, make the cauliflower marinate by mixing the miso paste, 1 tbsp tamarind or soy sauce, rice wine vinegar and 2 tbsp of olive oil. Coat the cauliflower florets well and bake for 25-30mins until softened and golden brown.
For the coconut bacon (makes a big batch), mix together coconut flakes, 1 tbsp of olive oil, 2 tbsp of tamari or soy sauce, the smoked paprika, and 1 tbsp of maple syrup or sweetener of choice with a pinch of salt and pepper.
Bake in the preheated even for 5mins, flip and bake for another 5-7 minutes until golden brown. Cool down before serving.
Pan fry the corn with a touch of olive oil until just cooked. They should be crisp and bright yellow. Remove the corn and set aside.
For the teriyaki tofu, make the sauce with 2 tbsp of tamarind or soy sauce, 1 tsp of rice malt syrup or maple syrup and 1 tsp of sesame oil. On the same pan heat a tbsp of olive oil in a fry pan and fry tofu till golden brown on both sides. Turn off the heat and drizzle the sauce over, make sure the tofu is coated well with the sauce.
Assemble the bowl by placing the greens on the bottom of the bowl as a base. Top with cauliflower, tofu, avocado, sweet potatoes, corn, carrots, edamame, and coconut bacon. Drizzle with the coconut yoghurt dressing and sprinkle with chopped nuts, nori and black sesame seeds.