Bali-inspired, healthy vegan bowl filled with fresh ingredients!
Prep time: 30 minutes
Cook time: 30 minutes
Great source of…
✓ Healthy fats
✓ Vitamins A, C, E, K, B6
14 oz tofu
1 large yam or sweet potato (cut into ¾ inch cubes)
3/4 cup uncooked black rice
Peanut Sauce Ingredients
3 thin slices ginger (cut across the grain, quartered)
1 clove garlic, minced
1/4 cup peanut butter
1/4 cup freshly squeezed orange juice
2 tbsp coconut aminos
3 tbsp maple syrup
3 tbsp toasted sesame oil
1/2 –1 tsp cayenne pepper
3/4 tsp salt
Bowl Veggie Options
1–2 cups cabbage, shredded
1–2 cups carrots, shredded
1–2 cups beets, shredded
1 cup snap peas, sliced
1/2 cup radishes, thinly sliced
1/4 cup sprouts (sunflower, broccoli, or alfalfa)
Preheat oven to 425 degrees F
Dry and cut tofu into 2 inch squares (or 2-3 inch long strips). Place on parchment-lined sheet pan and sprinkle with salt.
Chop yam into 3/4 inch cubes and place on other side of pan (or a separate one). Drizzle with avocado or olive oil and sprinkle with salt. Toss and place each cube evenly on the pan.
Make peanut sauce: place all ingredients in blender and blend until smooth. Reserve 1/2 for the bowls and use remaining to coat tofu. Pour over tofu and brush tops and sides. Place in oven for 25-30 minutes.
Boil rice in 6 cups lightly salted water until tender, about 20 minutes. Drain and let sit in strainer for 5 minutes. Fluff with fork.
When tofu is caramelized and sweet potatoes are fork tender, assemble bowls.
Drizzle remaining peanut sauce or place in side dish.
Dry tofu 2 hours ahead of time by wrapping in paper towel and placing a heavy object on top.
Serve immediately or eat later cold. Both options are equally delicious.
If you don't have all of the ingredients, substitute! Here are a few options:
black rice - farro or quinoa
peanut butter - almond butter, sunbutter, or cashew butter
coconut aminos - GF Braggs Liquid Amino Acids or low sodium soy sauce
maple syrup - honey