Name: Sweet Potato Tofu Bowl
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 1
Ingredients: For the Sesame Balsamic Tofu:; 1 lb firm tofu, sliced into triangles; ¼ cup soy sauce; 2 tbsp Colavita Balsamic Vinegar; 2 tbsp Colavita Olive Oil; 1 tbsp sesame oil; 1 tbsp maple syrup; 1 tbsp sriracha; For the Chile Sweet Potatoes:; 1 sweet potato, peeled, and cut into chunks; 1 tbsp Colavita Extra Virgin Olive Oil; 2 tsp maple syrup; 1 tsp sriracha; Pinch sea salt; For the Sunflower Cilantro Pesto:; ½ cup cilantro leaves, loosely packed; ½ cup roasted, unsalted sunflower seeds (shelled); ¼ cup Colavita Extra Virgin Olive Oil; Juice of 1 orange; Salt to taste; For Serving:; Red kale; Sunflower and/or sesame seeds, for topping; ½ cup cooked pearled cous cous

For the Sesame Balsamic Tofu:

1 lb firm tofu, sliced into triangles

¼ cup soy sauce

2 tbsp Colavita Balsamic Vinegar

2 tbsp Colavita Olive Oil

1 tbsp sesame oil

1 tbsp maple syrup

1 tbsp sriracha

For the Chile Sweet Potatoes:

1 sweet potato, peeled, and cut into chunks

1 tbsp Colavita Extra Virgin Olive Oil

2 tsp maple syrup

1 tsp sriracha

Pinch sea salt

For the Sunflower Cilantro Pesto:

½ cup cilantro leaves, loosely packed

½ cup roasted, unsalted sunflower seeds (shelled)

¼ cup Colavita Extra Virgin Olive Oil

Juice of 1 orange

Salt to taste

For Serving:

Red kale

Sunflower and/or sesame seeds, for topping

½ cup cooked pearled cous cous

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.

To make the Pesto:

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.