Crispy Sweet Potato Tofu Bowl
Ingredients
- 1 sweet potato, cubed
- 12 oz extra firm tofu, pressed and cubed
- 1 tbsp coconut aminos
- 2 tsp olive oil, divided
- 1 tbsp nutritional yeast
- 1/2 tsp salt and pepper
- 1 tsp garlic powder
- 1/2 tsp paprika
- 1 bunch lacinato kale, chopped
- 1 lemon, juiced
- 1/2 avocado, sliced
- 2 tbsp sunflower seeds
Dressing
- 1/4 cup runny tahini
- 2 tbsp balsamic vinegar
- 2 tbsp water
- 1/2 lemon, juiced
- 1/2 tsp garlic powder
- 1/2 tsp Dijon mustard
- Salt and pepper to taste
Preparation
Add tofu and sweet potatoes to a large bowl. Drizzle with coconut aminos and 1 tsp olive oil and toss to combine. Sprinkle with seasonings and toss again. Spread on a parchment lined baking sheet and bake for 25-30 minutes at 415.
Add your chopped kale to the bowl. Drizzle with remaining olive oil and lemon juice and use your hands to massage the leaves until tender and soft, about 15 seconds. Transfer to serving bowls.
Add all ingredients for the dressing to a jar and use a fork to whisk. Season to taste.
Top kale with avocado and sunflower seeds. Drizzle with the dressing and toss to combine. Remove tofu and sweet potatoes from the oven and add to the bowls.
