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Sweet Potato Tofu Bowl

Yields1 ServingPrep Time25 minsCook Time35 minsTotal Time1 hr

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.

Sweet Potato Tofu Bowl

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.

Nutrition Facts

Servings 1