Description
These Crispy Roasted Herbed Sweet Potato Tofu Bowls are a delicious, wholesome meal combining perfectly roasted sweet potatoes and onions with flavorful teriyaki-marinated tofu. Served over quinoa and fresh lettuces with creamy guacamole and hummus, this easy and simple recipe offers a balanced, satisfying vegan bowl bursting with herbs and spices.
Ingredients
Scale
Vegetables & Tofu
- 3 medium sweet potatoes, washed and skin removed
- 1 medium onion
- 16 ounces firm tofu, drained and pressed for at least 15 minutes
- 2–4 cups lettuces of your choosing
- 1 cup roasted red peppers
Seasonings & Oils
- 1–2 tbsp olive oil
- 2 tsp dried parsley
- 1 tsp garlic powder
- 1/2 tsp ground cumin
- 1/2 tsp sea salt
- 1 tbsp arrowroot starch
- 1/4 cup Teriyaki sauce
- 1 tbsp rice vinegar
- 2 tsp sesame oil
- 1/2 tsp ground ginger
Additional Ingredients
- 1/2 cup guacamole
- 1/2 cup hummus
- 1/2 cup salted pepitas
- 1 cup cooked quinoa
- 2 limes
- Optional toppings: crumbled vegan feta, kraut, or olives
Instructions
- Prep: Preheat your oven to 400°F (205°C). Line a large baking sheet with parchment paper. Rinse and peel the sweet potatoes. Peel the onion by slicing it in half and removing the outer layer. Press the tofu by wrapping it in a clean dish towel and placing heavy books on top or using a tofu press to drain excess moisture for at least 15 minutes.
- Dice Sweet Potatoes and Onions: Cut the peeled sweet potatoes into 1-inch cubes. Slice the onion into long strips to ensure even roasting and flavor absorption.
- Season Sweet Potatoes and Onions: Place the diced sweet potatoes and onion strips onto the prepared baking sheet. Drizzle with 1 to 2 tablespoons of olive oil. Sprinkle the dried parsley, garlic powder, ground cumin, sea salt, and arrowroot starch over them. Toss with clean hands or a large spoon until everything is evenly coated.
- Bake Sweet Potatoes and Onions: Put the baking sheet in the oven and bake for 35 minutes to start the roasting process, allowing the vegetables to become tender and slightly crispy.
- Prep the Tofu: While the sweet potatoes and onions roast, slice the pressed tofu into 1-inch cubes. In a bowl, combine the tofu cubes with teriyaki sauce, rice vinegar, sesame oil, and ground ginger. Toss well to coat the tofu evenly and let it marinate while the veggies roast.
- Bake Tofu with Vegetables: After the initial 35 minutes, remove the baking sheet from the oven. Make space on the pan and add the marinated tofu cubes. Toss the sweet potatoes and onions gently to expose different sides and promote even cooking. Return the baking sheet to the oven and bake everything together for an additional 15 minutes until tofu is crispy and golden.
- Assemble the Bowls: In each bowl, layer cooked quinoa, fresh lettuces, roasted red peppers, hummus, guacamole, and salted pepitas. Spoon in the roasted sweet potatoes, onions, and crispy tofu. Add a squeeze of fresh lime juice and finish with optional toppings like crumbled vegan feta, kraut, or olives for extra flavor.
- Storage: Store any leftover components or assembled bowls in an airtight container in the refrigerator for up to 4 days. This makes excellent meal prep for quick, nutritious lunches or dinners.
Notes
- Pressing tofu is crucial to achieve a crispy texture during baking.
- Arrowroot starch helps give the sweet potatoes and onion a light crispy coating.
- Feel free to substitute quinoa with rice or your favorite grain.
- Adjust spices according to your taste preference for more heat or aromatic flavor.
- Use parchment paper to prevent sticking and make cleanup easier.
- Optional toppings add texture and depth but are not necessary for a delicious bowl.
- For added protein, consider adding chickpeas or nuts.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegan, Plant-Based
Keywords: sweet potato tofu bowl, roasted sweet potato, crispy tofu, vegan bowl recipe, healthy dinner, plant-based meal, quinoa bowl, easy vegan recipe
