Description
A hearty and healthy bowl featuring crispy baked tofu, roasted sweet potatoes, sautéed kale, and creamy avocado, all drizzled with a tangy tahini dressing.
Ingredients
Scale
- For the tofu:
- 1 block (14-16 oz) extra-firm tofu, pressed and cubed
- 2 tablespoons soy sauce or tamari
- 1 tablespoon olive oil
- 1 tablespoon cornstarch
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- For the sweet potatoes:
- 2 medium sweet potatoes, peeled and cubed
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- For the kale:
- 2 cups chopped kale, stems removed
- 1 tablespoon olive oil
- 1 clove garlic, minced
- Salt to taste
- For serving:
- 1 ripe avocado, sliced
- Cooked quinoa or brown rice
- Tahini dressing (optional)
Instructions
- Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper.
- Prepare tofu: In a bowl, toss cubed tofu with soy sauce, olive oil, cornstarch, smoked paprika, and garlic powder until evenly coated. Spread on one baking sheet.
- Prepare sweet potatoes: In a separate bowl, toss sweet potato cubes with olive oil, salt, and pepper. Spread on the second baking sheet.
- Bake tofu and sweet potatoes for 20–25 minutes, flipping halfway, until tofu is golden and crispy and sweet potatoes are tender.
- While baking, heat 1 tablespoon olive oil in a skillet over medium heat. Add minced garlic and cook for 30 seconds. Add kale and sauté for 3–4 minutes until wilted. Season with salt.
- Assemble bowls: Start with a base of cooked quinoa or rice. Top with roasted sweet potatoes, baked tofu, sautéed kale, and sliced avocado.
- Drizzle with tahini dressing if desired. Serve warm.
Notes
For a gluten-free version, use tamari instead of soy sauce. Press the tofu for at least 15 minutes to remove excess moisture for extra crispiness.
Nutrition
- Calories: 450
- Sugar: 10g
- Fat: 22g
- Carbohydrates: 35g
- Protein: 18g