Seasoned Tofu and Roasted Sweet Potato Bowl
Ingredients
- Salad greens
- 1 cup sliced cucumber
- 1/2 block tofu
- 3 cups sweet potatoes
- 2 cups broccoli florets
- 3/4 cup brown rice
- Cilantro
- Green onion
Seasonings
- Oil
- Salt
- Garlic powder
Orange vinaigrette
- 1/3 cup fresh 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 of hot sauce
- 1 tablespoon fresh mint
- 1 tablespoon fresh cilantro
Preparation
Combine all orange vinaigrette ingredients in a blender until smooth.
Cook brown rice according to package instructions.
Steam broccoli florets until tender.
Place sweet potato cubes on a large baking tray, drizzle with oil, sprinkle with salt and garlic powder, and roast at 375°F for 15 minutes. Flip and continue roasting until tender.
In a large pan, heat 1 teaspoon oil over medium heat. Add tofu cubes, season with salt and garlic powder, and cook for several minutes. Gently flip and cook for a few more minutes, repeating until browned.
Assemble bowls by placing salad greens at the bottom and topping with cucumber, tofu, sweet potatoes, broccoli, brown rice, and orange vinaigrette. Garnish with cilantro and green onion.
