Sweet Potato Tofu Bowls
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Running on Real Food · by Deryn Macey★ 5.0 (3)

Sweet Potato Tofu Bowls

NUTRITION · PER SERVING50M COOK
CAL 26%·PRO 51%
CARBS 51G38% OF CAL
13G FIBER26G OTHER11G TOTAL SUGAR
FAT 28G47% OF CAL
4G SAT24G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Grain bowls with spiced baked tofu, roasted sweet potato, quinoa, lentils, and kale with a fresh mint-cilantro dressing. Nourishing, colorful, and meal-prep friendly.

mainamericanbowltofudairy freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 1 red onion (thinly sliced)
  • 1/2 cup white vinegar
  • 1/2 cup water
  • 1 tbsp sugar
  • 1/2 tsp salt
  • ½ cup hemp seeds
  • ½ cup water
  • ¼ cup cilantro leaves (stems picked out)
  • ¼ cup picked mint leaves (stems picked out)
  • 2 tbsp lime juice
  • 2 clove garlic
  • 1 tbsp olive oil
  • 1/2 tsp salt or more to taste
  • pepper (to taste)
  • 1 350 g package extra firm tofu (cubed)
  • 2 tbsp soy sauce or tamari
  • 1 tsp cayenne
  • 1 tsp garlic powder
  • 2 cups sweet potato or yam (chopped into rounds or cubes)
  • 4 tsp olive oil (divided)
  • 1 tsp chilli flakes
  • salt and pepper
  • 1 tsp smoked paprika
  • 4 cups kale
  • 2 tbsp lemon juice
  • 1 cup cooked quinoa
  • 1 cup cooked green lentils
  • ½ avocado per bowl
PREP
10M
SODIUM
1328MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.