Sweet Potato Tofu Bowl
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Sweet Potato Tofu Bowl
This tofu sweet potato bowl may seem complicated, but we promise it's not! This delicious dish is the perfect lunch. Recipe featured in our "What I Eat in a Day" Series.
Ingredients
Directions
Arrange tofu in a single layer on a rimmed baking sheet.
Combine remaining tofu ingredients and pour over.
Refrigerate at least 30 minutes, but up to 12 hours.
Place the kale in a large bowl. Add 1 tbsp Colavita EVOO and a pinch of salt. Massage into the leaves.
Preheat oven to 425°F
Place the cubed sweet potatoes on a baking sheet lined with parchment paper.
Mix the Colavita EVOO, maple syrup and the sriracha together in a small bowl. Pour over the potatoes, making sure they are coated. Season with a pinch of salt.
Bake the potatoes in the oven until tender, about 15-20 minutes. During the last 5 minutes, add the kale to the baking sheet.
Remove from the oven and allow to cool slightly.
When tofu has marinated, preheat broiler. Broil tofu 4 mins, until browned and slightly puffy. Flip, broil another 4 mins, watching tofu closely to avoid burning. Allow to cool slightly.
Combine cilantro and sunflower seeds in a food processor and pulse until finely chopped.
Add Colavita Olive oil, orange juice, and salt, and process until a loose paste forms.
Note: Pesto can be made ahead and kept in the refrigerator for one week.
Place the cous cous in a bowl. Mix in 1 tbsp of the cilantro pesto and combine with the cous cous.
Top with tofu, sweet potatoes and kale; scatter seeds over top.
Serve extra pesto alongside for dipping and mixing in as you eat.
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Ingredients
Directions
Arrange tofu in a single layer on a rimmed baking sheet.
Combine remaining tofu ingredients and pour over.
Refrigerate at least 30 minutes, but up to 12 hours.
Place the kale in a large bowl. Add 1 tbsp Colavita EVOO and a pinch of salt. Massage into the leaves.
Preheat oven to 425°F
Place the cubed sweet potatoes on a baking sheet lined with parchment paper.
Mix the Colavita EVOO, maple syrup and the sriracha together in a small bowl. Pour over the potatoes, making sure they are coated. Season with a pinch of salt.
Bake the potatoes in the oven until tender, about 15-20 minutes. During the last 5 minutes, add the kale to the baking sheet.
Remove from the oven and allow to cool slightly.
When tofu has marinated, preheat broiler. Broil tofu 4 mins, until browned and slightly puffy. Flip, broil another 4 mins, watching tofu closely to avoid burning. Allow to cool slightly.
Combine cilantro and sunflower seeds in a food processor and pulse until finely chopped.
Add Colavita Olive oil, orange juice, and salt, and process until a loose paste forms.
Note: Pesto can be made ahead and kept in the refrigerator for one week.
Place the cous cous in a bowl. Mix in 1 tbsp of the cilantro pesto and combine with the cous cous.
Top with tofu, sweet potatoes and kale; scatter seeds over top.
Serve extra pesto alongside for dipping and mixing in as you eat.