

Crispy Tofu and Sweet Potato Rice Bowl
Sweet roasted potatoes, golden tofu and brown rice come together in one bowl that keeps well all week. A tahini drizzle ties it all together.
- Hands-on
- 25 min
- Hands-off
- 30 min
- Total
- 55 min
- Dishes
- 4
Macros leave out sweet tahini sauce for now. We're checking its nutrition.
Method
- 1
Heat the oven to 425°F and line a large baking sheet with parchment.
- 2
Toss the diced sweet potatoes with the broth in a large bowl, then drain off the extra liquid.
- 3
Spread the sweet potatoes in a single layer on the baking sheet and roast until soft when pierced with a fork.
- 4
Dry the bowl and add the tofu. Toss with the garlic powder, 1 tsp of the paprika, salt and pepper.
- 5
Sprinkle over the cornstarch and toss again until every piece is coated.
- 6
Heat the oil in a large wok over medium-high. Cook the tofu, stirring now and then, until browned and crispy.
- 7
Add the kale and stir until wilted.
- 8
Turn off the heat, stir in the brown rice until warm, then add the remaining 1/2 tsp paprika.
- 9
Whisk the tahini sauce and thin it with a little warm water if it's too thick.
- 10
Stir the roasted sweet potatoes into the wok, divide among 6 bowls and drizzle with the sauce.
- Store the sauce separately so the bowls stay crisp for meal prep.
Nutrition
per serving- Calories
- 262
- Protein
- 12g
- Carbs
- 39g
- Fat
- 7g
- Fiber
- 5g
- Sodium
- 200mg
Macros leave out sweet tahini sauce for now. We're checking its nutrition.
Calculated from ingredient reference data. Brand labels vary.
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