OurHealthy_Kitchen

1: Add rice and water to a medium saucepan, and place the sweet potato on top. Add desired seasonings. Bring to a boil over high heat. Once boiling, reduce heat to low and cover.

2: Simmer until water is completely absorbed and rice is tender – about 15-25 minutes. Remove from heat, break, and fold the sweet potato into the rice.

3: While the rice cooks, pre-heat your oven to 400F and line a baking sheet with parchment paper.

4: In a large mixing bowl, toss the tofu with the olive oil, tamari/soy sauce, and cornstarch/arrowroot powder. Transfer the tofu to the prepared baking sheet and bake until golden brown and crispy, about 25 to 30 minutes.

5: Add cucumber slices to a mason jar. Top with tamari/soy sauce, vinegar, olive oil, garlic, chili oil, and sesame seeds. Shake well to combine.

6: Add all ranch dressing ingredients to a blender and blend until smooth and pourable. Store in an airtight container for up to 5 days in the fridge. Enjoy!