Seasoned Tofu and Roasted Sweet Potato Bowl with Orange Vinaigrette
Ingredients
- Salad greens
- 1 cup sliced cucumber
- 1/2 block tofu, pressed to remove excess water and cubed
- 3 cups cubed sweet potatoes (about 1 cm thick)
- 2 cups steamed broccoli florets
- 3/4 cup cooked brown rice
- Cilantro and green onion for garnish
- Oil, salt, garlic powder for cooking tofu and roasting potatoes
Orange vinaigrette
- 1/3 cup fresh squeezed orange juice
- 1 tbsp tamari or soy sauce
- 2.5 tsp rice vinegar
- 2 tbsp agave or maple syrup
- 2 tbsp sesame oil
- 2 to 3 tbsp avocado oil
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/2 tsp mustard
- 1/2 tsp salt
- 1/4 tsp pepper
- Dash hot sauce
- 1 tbsp packed fresh mint
- 1 tbsp packed fresh cilantro
Preparation
Combine all orange vinaigrette ingredients in a blender.
Place sweet potato cubes on a large baking tray, sprinkle generously with oil, salt, and garlic powder, and roast at 375°F for 15 minutes, then flip and cook until tender.
In a large pan, add about 1 teaspoon of oil, then add tofu cubes and season generously with salt and garlic powder; cook for several minutes, gently flip, and cook for a few more minutes, repeating as necessary.
Assemble the bowls with salad greens and top with sliced cucumber, tofu, roasted sweet potatoes, steamed broccoli, cooked brown rice, cilantro, green onion, and drizzle with the orange vinaigrette.
