✨TERIYAKI TOFU NOURISH BOWL✨

1. Massage kale with nutritional yeast, garlic powder, and apple cider vinegar.
2. Slice Japanese sweet potato and air fry at 400°F (200°C) for 15-20 minutes.
3. Chop tofu into cubes. Marinate with a couple of tablespoons of teriyaki sauce and minced fresh garlic. Air fry at 400°F (200°C) for 10-15 minutes.
4. Make the almond butter sauce by combining runny almond butter and coconut aminos until desired taste and consistency.
5. Assemble the bowl with massaged kale, air-fried Japanese sweet potato, air-fried tofu, avocado, green onions, bell pepper, and purple cabbage. Drizzle with almond butter sauce.