

Tofu & Edamame Power Bowl
Sarah & Chase Beatty make this bowl when they want something filling that still feels fresh. The cheesy crust on the tofu and the bright green sauce tie everything together.
- Hands-on
- 25 min
- Hands-off
- 25 min
- Total
- 50 min
- Dishes
- 4
Method
- 1
Heat the oven to 400°F and line two trays with parchment.
- 2
Warm the brown rice in a pot with a splash of water, or in the microwave, until hot.
- 3
Toss the tofu with the tamari until coated.
- 4
Mix the nutritional yeast and garlic powder, then press the tofu into it until crusted on all sides.
- 5
Spread the tofu on one tray and the sweet potato cubes on the other. Bake until golden and tender, flipping once halfway.
- 6
Warm the edamame in the microwave or a pot of hot water for a couple of minutes, then drain.
- 7
Steam the greens for 3 to 4 minutes until bright and tender.
- 8
Blend the tahini, cilantro, parsley, lemon juice, garlic and water until smooth and pourable.
- 9
Build each bowl with rice, the tofu, edamame, sweet potato and greens, then drizzle with the green sauce.
Keep the components in separate containers in the fridge for up to 4 days. Store the sauce in a jar.
- Add a splash more water to the sauce if it thickens in the fridge.
- Any leafy greens work in place of kale.
Nutrition
per serving- Calories
- 775
- Protein
- 53g
- Carbs
- 82g
- Fat
- 29g
- Fiber
- 18g
- Sodium
- 970mg
Calculated from ingredient reference data. Brand labels vary.
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