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 steamed broccoli florets
- 3/4 cup cooked brown rice
- Cilantro for garnish
- Green onion for garnish
- Oil for cooking
- Salt for seasoning
- Garlic powder for seasoning
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 fresh mint
- 1 tbsp 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. Roast at 375°F for 15 minutes, flip, and cook further until tender.
In a large pan, add about 1 tsp oil. Add tofu cubes and season generously with salt and garlic powder, let cook for several minutes, gently flip, and let cook another few minutes, repeat again.
Assemble bowls with salad greens at the bottom, and top with sliced cucumber, tofu, sweet potatoes, steamed broccoli, cooked brown rice, garnish with cilantro and green onion, and drizzle with the Orange Vinaigrette.
