Name: Spicy Tofu Grain Bowls with Roasted Sweet Potato
Prep time: 30 min
Total time: 60 min
Yield: 6 servings
Cuisine: american
Ingredients: 2 medium sweet potatoes; to taste salt and pepper; 1 Tbsp olive oil; 12 oz extra firm tofu; 0.25 cup soy sauce; 1 tsp chili garlic sauce; 1 tsp sesame oil; 1 tsp honey; 0.25 cup water; 0.33 cup olive oil; 3 Tbsp balsamic vinegar; 2 tsp dijon mustard; 1 tsp honey; to taste salt and pepper; 1 cup wild rice; 1 lb lacinato kale; 2 apple; 8 oz canned chickpeas, drained; 1 tsp olive oil; 1 tsp cumin; to taste salt and pepper; 6 oz cheddar

Spicy Tofu Grain Bowls With Roasted Sweet Potato

6 servings

30 min active time

1 h total time

4.0 (1 vote)

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Ingredients

Unit system

Sweet Potatoes

	2 peeled and diced
	to taste
	1 Tbsp

Tofu

	12 oz drained and diced
	¹⁄₄ cup
	1 tsp
	1 tsp
	1 tsp
	¹⁄₄ cup

Dressing

	0.33 cup
	3 Tbsp
	2 tsp
	1 tsp
	to taste

Remaining Ingredient

	1 cup
	1 lb bunch
	2 diced
	8 oz drained and rinsed
	1 tsp
	1 tsp
	to taste
	6 oz cubed

Adjust servings

Nutrition

Amount per serving

Daily %

Calories

538

27%

Total Fat

31 g

40%

Cholesterol

30 mg

10%

Sodium

1223 mg

53%

Total Carbohydrates

45 g

16%

Fiber

9.5 g

34%

Total Sugar

17 g

Proteins

22 g

44%

Calcium

464 mg

36%

Iron

3.7 mg

20%

Potassium

765 mg

16%

Vitamin D

0 mcg

Daily % are based on a 2000-calorie diet. Your daily values may be higher or lower depending on your needs (guideline from FDA).

Disclaimer: The nutrition depends on the products you use, as there can be large variations between products. This information may be incomplete/inaccurate, as we may not have accurate data for some ingredients.

Instructions

To Make The Sweet Potatoes
- 1Heat the oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- 2Peel and dice the sweet potatoes into 2cm cubes. Toss with olive oil and season with salt and pepper.
- 3Arrange the sweet potatoes into a single layer on the baking sheet, and roast for 20-30 minutes, until slightly browned and fork-tender.
- 4Remove from the oven and set aside to cool slightly.
To Make The Tofu
- 1Cut the tofu into 2cm / 1 inch cubes.
- 2Heat the olive oil in a large heavy-bottomed skillet over medium-high heat. Add the tofu and fry for several minutes on each side until browned and a bit crispy.
- 3While the tofu is frying, whisk together the soy sauce, Sriracha, sesame oil, honey, and water in a small bowl.
- 4Once the tofu is browned, reduce the heat to low and pour the marinade over top. Allow it to simmer over low heat, stirring occasionally, until the marinade has been absorbed.
- 5Remove from the heat and set aside.
To Make The Bowls
- 1Cook the wild rice according the package directions (I used 1 part rice to 3 parts water, simmered on low, covered, for 45 minutes). The rice should be chewy and slightly firm and may have burst open.
- 2Drain the wild rice and let cool.
- 3Whisk together the balsamic vinaigrette.
- 4In a large bowl combine kale, wild rice, tofu, diced apple, and roasted sweet potatoes. Add the dressing and toss to combine.
- 5Top with crumbled cheese if desired.