Stuffed Sweet Potato Bowl
Ingredients
- Sweet potatoes
- Lime juice
- Garlic
- Chili-lime seasoning
- Tofu
- 2 tablespoons gochujang
- 2 tablespoons tamari
- 2 tablespoons vegetable broth
- 1 tablespoon maple syrup
Preparation
Slice the sweet potatoes in half.
Rub them with lime juice.
Sprinkle with garlic and chili-lime seasoning.
Place cut side down on a baking sheet and bake at 425°F for 20 minutes or until tender.
Press the tofu to remove excess water
Marinate the pressed tofu in a mixture of 2 tablespoons gochujang, 2 tablespoons tamari, 2 tablespoons vegetable broth, 1 tablespoon maple syrup, and lime juice to taste.
Grill the marinated tofu until cooked
Assemble the bowl with the baked sweet potatoes, slaw, guacamole, lime-cilantro-cumin beans, fresh lime corn, and grilled tofu
