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Nutty Tofu Sweet Potato Bowl
A wholesome and flavorful Nutty Tofu Sweet Potato Bowl, featuring crispy tofu, roasted sweet potatoes, and a creamy nut sauce, perfect for a balanced and satisfying meal.
Ingredients
Main ingredients
- 2 sweet potatoes Cut into cubes
- 250 g Firm tofu Cut into cubes
- 150 g dry quinoa
- 150 g green peas
- 60 g mixed salad leaves
- 2 radishes
Marinade
- 2 tbsp tamari sauce
- 1 tsp garlic powder
- ½ tsp sweet paprika
Dressing
- 40 g peanut butter
- 1 tbsp tamari sauce
- ½ tbsp lime juice
- 1 tsp sriracha sauce
- ½ tsp maple syrup
- ½ tsp garlic powder
- 2 tbsp water
Instructions
What you need to do
- Preheat the oven to 430°F (220°C).
- Add the sweet potatoes to a baking dish, drizzle with one tablespoon of olive oil and season with salt. Bake for 30-35 minutes.
- Place the tofu in a bowl and add the marinade ingredients. Toss it to combine and set aside.
- Cook the quinoa according to the instructions on the packaging. A few minutes before the end of cooking, add green peas, drain them, and rinse them with cold water.
- Place the salad leaves into a large bowl.
- Place all the dressing ingredients into a jar, cover with a lid and shake until smooth. Add more water if necessary to adjust the consistency of the dressing.
- Place a skillet over medium heat and add 1 tablespoon of olive oil. Add the marinated tofu and sauté for 5 minutes, stirring the tofu every minute. Remove from heat and add the tofu to the bowl with the salad leaves.
- Once the quinoa and sweet potato have cooked, add to the bowl and toss everything together. Add the radish and drizzle with the peanut dressing.
Video
Notes
This recipe is:
- Gluten-Free
- Dairy-Free
- Meal Prep Friendly
- Vegan
- Contains Nuts
Nutrition
Serving: 3gCalories: 528kcalCarbohydrates: 79gProtein: 25gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 5gSodium: 1197mgPotassium: 1098mgFiber: 13gSugar: 12gVitamin A: 22160IUVitamin C: 30mgCalcium: 203mgIron: 6mg
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