INGREDIENTS
2 cups
brown rice, cooked
1
medium sweet potato
4 oz
firm tofu, cut into cubes
1 cup
cucumber, diced
1
few pieces of orange or mandarin
1
bunch of kale, leaves shredded
Cashew Dressing:
1 tbsp
maple syrup
1/4 cup
raw cashews, soaking recomended but optional
1
juicy lemon or 3 Tbsp lemon juice
2 tbsp
spicy, Dijon or brown mustard
3 tbsp
extra virgin olive oil
1 clove
garlic
1 tbsp
tamari
water as desired to thin
Also:
extra virgin olive oil, for pan
smoky paprika,
maple syrup
optional: raw cashews to candy in the skillet