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Redmond Real Salt Nature's First Sea Salt™ Pocket Shaker -- 0.21 oz


Redmond Real Salt Nature's First Sea Salt™ Pocket Shaker
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Redmond Real Salt Nature's First Sea Salt™ Pocket Shaker -- 0.21 oz

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Redmond Real Salt Nature's First Sea Salt™ Pocket Shaker Description

  • Fine Salt
  • 60+ Trace Minerals
  • Unrefined
  • For Everyday Use
  • Pocket Sized
  • Kosher
  • Gluten Free

Take a taste test! First try Real Salt then try any other salt - the difference will amaze you!

Free Of
Gluten.

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.


Ingredients: 100% real salt.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer.
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Roasted Sweet Potato & Za’atar Tofu Rice Bowl with Cilantro-Mint Yogurt

This un-bowl-lievable dish starts with steamy jasmine rice topped with roasted sweet potatoes, za'atar tofu and a creamy, dairy-free cilantro-mint yogurt. Topped with pomegranate arils for a colorful crunch, this bowl is sure to spice things up! Homemade Plant-Based Jasmine Rice Bowl with Roasted Sweet Potato, Za’atar Tofu, Cilantro-Mint Yogurt and Pomegranate Arils | Vitacost.com/Blog

Roasted Sweet Potato & Za’atar Tofu Rice Bowl with Cilantro-Mint Yogurt

Roasted sweet potatoes

  • 3 medium sweet potatoes (peeled & diced into ½- to ¾-in. pieces)
  • 2 Tbsp. extra virgin olive oil
  • 1 tsp. salt

Za’atar tofu

  • 15 oz. pkg. extra-firm tofu (drained, pressed & diced into ¾-in. cubes)
  • 2 Tbsp. extra virgin olive oil
  • 1 tsp. za’atar seasoning blend
  • ½ tsp. salt

Cilantro-mint yogurt

  • 1 cup fresh cilantro leaves (loosely packed)
  • 1 cup fresh mint leaves (loosely packed)
  • 1 garlic clove
  • 2 Tbsp. fresh lime juice
  • ¾ cup unsweetened plain non-dairy yogurt
  • ¼ tsp. salt
  • 1/8 tsp. ground coriander
  • Freshly ground black pepper (to taste)

Rice

  • 3 cups cooked jasmine rice
  • ½ cup pomegranate arils
  • 2 tsp. black sesame seeds
  • Salt & pepper (to taste)

Roasted sweet potatoes

  1. Preheat oven to 425 degrees F. Line baking sheet with parchment paper or silicone baking mat. Arrange diced potatoes on baking sheet and toss with olive oil and salt to coat. Roast for 30 minutes, stirring halfway, or until tender and golden at the edges.

Za’atar tofu

  1. In medium nonstick skillet, heat olive oil over medium heat. Add tofu, za’atar seasoning and salt. Stir to coat. Cook for 8-9 minutes, stirring occasionally, or until crisp and golden on most sides.

Cilantro-mint yogurt

  1. In food processor fitted with an “S” blade, add cilantro, mint, garlic and lime juice. Process until finely chopped.
  2. Use rubber spatula to spoon yogurt into small bowl. Add herb mixture, salt, coriander and black pepper and gently stir until completely combined. Season to taste with additional salt and pepper, if needed.

Assembly

  1. Fill four individual serving bowls with approximately ¾ cup cooked rice. Divide roasted sweet potatoes and tofu evenly among the bowls.
  2. Drizzle each bowl with cilantro mint yogurt, and sprinkle pomegranate arils and sesame seeds evenly on top. Season to taste with additional salt and pepper, if desired. Serve immediately.

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