Seasoned Tofu and Roasted Sweet Potato Bowl
Ingredients
- salad greens
- 1 cup sliced cucumber
- 1/2 block tofu
- 3 cups cubed sweet potatoes
- 2 cups broccoli florets
- 3/4 cup cooked brown rice
- cilantro
- green onion
- oil
- salt
- garlic powder
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 fresh mint
- 1 tablespoon fresh cilantro
Preparation
Combine the orange vinaigrette ingredients in a blender.
Place sweet potato cubes on a large baking tray and sprinkle generously with oil, salt, and garlic powder.
Roast the sweet potatoes at 375 degrees Fahrenheit for 15 minutes, then flip and cook until tender.
In a large pan, add about 1 teaspoon oil and cook tofu cubes, seasoning generously with salt and garlic powder, for several minutes, then gently flip and cook for a few more minutes, repeating as needed.
Assemble the bowls with salad greens and top with the prepared ingredients and dressing.
