Winter Buddha Bowl

1. Preheat oven to 200°C. Chop sweet potatoes in cubes and onion in thick rings. Toss cubed sweet potatoes and onion in some olive oil and salt. Roast sweet potatoes and onion for 20-25 minutes until soft and caramelised on the edges.

2. In the meantime, slice the tofu into large cubes. Dry it off with a towel. Place the tofu in cold oil. Then bring it up to medium heat and cook 5 to 6 minutes until one side is golden brown. Flip the tofu occasionally.

3. Cut the red cabbage in stripes and place in a bowl and set aside.

4. Combine cashews, olive oil, lemon juice, garlic, and salt to taste and blend in a blender until creamy. You can optionally add a teaspoon of honey (not in your Happie bag).

4. Top cabbage with tofu, onion, sweet potato and the creamy cashew dressing. Sprinkle with sunflower seeds.

5. Serve immediately, eat, and enjoy!