Tofu and Sweet Potato Bowl with Orange Vinaigrette
Ingredients
- Salad greens
- 1 cup sliced cucumber
- 1/2 block tofu
- 3 cups cubed sweet potatoes
- 2 cups steamed broccoli florets
- 3/4 cup cooked brown rice
- Cilantro for garnish
- Green onion for garnish
- Oil for cooking
- Salt for cooking
- Garlic powder for cooking
Orange vinaigrette
- 1/3 cup fresh squeezed orange juice
- 1 tablespoon tamari or soy sauce
- 2.5 teaspoons rice vinegar
- 2 tablespoons agave or maple syrup
- 2 tablespoons sesame oil
- 2 to 3 tablespoons avocado oil
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Dash hot sauce
- 1 tablespoon packed fresh mint
- 1 tablespoon packed fresh cilantro
Preparation
Combine all orange vinaigrette ingredients in a blender and blend until smooth
Place sweet potato cubes on a large baking tray, sprinkle generously with oil, salt, and garlic powder, then roast at 375°F for 15 minutes, flip, and cook until tender
In a large pan, add about 1 teaspoon oil, then add tofu cubes and season generously with salt and garlic powder, cook for several minutes, gently flip, and repeat until browned and cooked through
Steam broccoli florets until tender
Cook brown rice according to package instructions
Assemble bowls with salad greens as the base, and top with sliced cucumber, tofu, roasted sweet potatoes, steamed broccoli, cooked brown rice, and drizzle with orange vinaigrette
Garnish with cilantro and green onion
