I have been devouring this roasted tofu and sweet potato bowl for the past few weeks, and I’m not kidding; it is delicious.
If you happen to be a tofu and sweet potato lover, then having the best of both worlds is something I can already tell you’ll be excited about.
This recipe comes together quickly for all my plant-based lovers, and the ingredients are pretty simple.
So, if you are looking for a quick lunch or dinner recipe that comes together in roughly 20 minutes, this dish is for you.
To simplify the process, I decided to roast the tofu and sweet potato in a one-sheet pan.
Thus, for all my lazy or new cooks out there, no worries, the oven will do most of the work.
Why you’ll love this roasted tofu and sweet potato recipe
There are several reasons to love this recipe. These are just a few of my favorites, and I think you might enjoy them. Thus, I encourage you to give it a try.
Flavorful and Balanced: Crispy tofu, sweet roasted potatoes, and brown rice create delicious flavors. Plus, the sweet tahini dressing brings it all together beautifully.
Tofu provides a great source of plant-based protein, sweet potatoes are rich in vitamins and fiber, and brown rice offers complex carbs to energize you throughout the day.
Quick and Easy: This recipe requires just a few minutes of prep and 25-30 minutes of cooking time, making it perfect for busy weeknights.
The tofu and sweet potatoes roast together on a single pan, simplifying the cooking process and making cleanup a breeze.
Versatile for All Diets: This bowl is incredibly versatile, making it perfect for everyone. If you’re not plant-based, you can easily customize it by adding grilled chicken, shrimp, or a poached egg.
The base of roasted sweet potatoes and brown rice pairs well with various sources of proteins.
Perfect for Any Occasion: Whether you’re enjoying it for lunch, dinner, or meal prepping for the week, this dish fits any occasion.
You can switch up the toppings—like adding a dollop of Greek yogurt or a sprinkle of cheese for extra flavor—making it adaptable to your taste preferences.
Ingredients for Roasted Tofu and Sweet Potato Brown Rice Bowl
Tofu: I prefer to use extra firm tofu. This makes marinating and roasting much easier and gives the tofu a meat-like texture once cooked. You also need to cube the tofu into bite-sized pieces.
Sweet Potato: You will need to peel and dice the sweet potatoes.
Oil: Since we will be roasting, I like to use avocado oil because of its high smoke point. However, feel free to use your preferred high smoke point oil.
Brown rice: Feel free to substitute with white rice or quinoa for extra protein. You will also need to cook your rice according to the package instructions.
Coconut aminos: I love to use coco aminos to add extra flavor to the dish. You can substitute it with soy sauce or tamari.
Maple Syrup or Honey: This adds a bit of sweetness to the marinade. I recommend you do not skip it. For a low-calorie option, you can substitute it with a teaspoon of stevia or monk fruit.
Dressing: I used my sweet tahini dressing for this recipe. It pairs really well with the roasted sweet potatoes and tofu.
Seasonings: I used a combination of smoked paprika, garlic powder, cumin, cinnamon, salt and pepper.
How to Make Roasted Sweet Potato and Tofu Rice Bowl
As mentioned, this dish comes together fairly quickly. Follow these step-by-step instructions to ensure a great-tasting roasted sweet potato and tofu rice bowl.
Step 1: Cook the Rice
Cook the brown rice (or white rice) according to the package instructions. Set aside once done.
Step 2: Prepare the Tofu and Sweet Potatoes
Preheat the oven to 400°F. In a large bowl, combine the oil, coconut aminos (or soy sauce), maple syrup, smoked paprika, garlic powder, cumin, cinnamon, salt, and pepper.
Add the cubed tofu and diced sweet potatoes to the bowl and gently toss to coat everything evenly.
Step 3: Roast the Tofu and Sweet Potatoes
Spread the tofu and sweet potato mixture on a lined baking sheet, ensuring they are in a single layer and not overcrowded.
Roast in the preheated oven for 25-30 minutes, flipping halfway through, until the sweet potatoes are tender and the tofu is golden and crispy.
Step 4: Assemble the Bowl
In each bowl, add a generous scoop of cooked brown rice. Top with the roasted sweet potatoes and tofu mixture, avocado slices, and the sweet tahini dressing.
Serve immediately and enjoy!
Serving Suggestions
This roasted tofu and sweet potato bowl is versatile and perfect for various occasions. Here are a few serving suggestions for your meal:
Add more protein: If you’re not plant-based, consider adding roasted chicken, fish, or a poached egg for extra protein. The roasted sweet potatoes and brown rice provide a nice base that pairs well with many proteins.
Make It a Wrap: Turn this bowl into a wrap by stuffing the roasted tofu, sweet potatoes, and brown rice into a large whole-grain tortilla.
Add some fresh greens and a squeeze of lime for extra flavor.
Serve with a Side: To make this bowl a more complete meal, pair it with a simple side salad or a bowl of soup.
A light, citrusy salad can perfectly complement the warm flavors of the tofu and sweet potatoes.
Storage
If you have leftovers or want to meal prep this dish, here’s how to store it properly:
Store the roasted tofu, sweet potatoes, and brown rice in an airtight container in the refrigerator.
They will stay fresh for up to 4 days. Keep the avocado and tahini dressing separate to prevent them from becoming soggy.
To reheat, microwave or cook the tofu, sweet potatoes, and brown rice over medium heat until warm.
Add the avocado and drizzle the tahini dressing on top just before serving.
I hope you love this dish as much as I did. Let me know your thoughts in the comments.
Roasted Tofu and Sweet Potato Rice Bowl
Ingredients
- ½ block firm tofu - pressed, and cubed
- 1 sweet potato - medium, peeled and diced
- 1 cup brown rice - uncooked
- 1½ tbsp oil - I used avocado oil
- ½ tbsp coconut aminos - or soy sauce
- ½ tbsp maple syrup - or honey
- ½ tsp smoked paprika
- ¼ tsp garlic powder
- ¼ tsp cumin
- ¼ tsp cinnamon
- salt - to taste
- black pepper - to taste
- ½ avocado - for topping
- cilantro - for garnish
Tahini Dressing
- ½ tbsp tahini
- ½ tbsp lemon juice
- ½ tbsp water
- 1 tsp maple syrup - or honey
- salt - to taste
- black pepper - to taste
Instructions
- Cook the brown rice according to the package instructions. Set aside once done.
- Preheat your oven to 400°F (200°C). In a large bowl, whisk together olive oil, soy sauce (or coconut aminos), maple syrup, smoked paprika, garlic powder, cumin, cinnamon, salt, and pepper.Add the cubed tofu and diced sweet potatoes to the bowl and gently toss to coat everything evenly.
- Spread the tofu and sweet potato mixture on a lined baking sheet, ensuring they are in a single layer and not overcrowded.Roast in the preheated oven for 25-30 minutes, flipping halfway through, until the sweet potatoes are tender and the tofu is golden and crispy.
- In each bowl, add a generous scoop of cooked brown rice.Top with the roasted sweet potatoes and tofu mixture, and add avocado slices.
- In a small bowl, whisk together tahini, lemon juice, water, salt, and pepper. Adjust the consistency by adding more water if needed.
- Drizzle the tahini dressing over the bowls and garnish with sesame seeds and fresh cilantro if desired.Serve your tofu and sweet potato rice bowl immediately and enjoy!
5 Responses
Great meal to combine what I had pre-made in the fridge + the tofu I wanted for my protein. Thanks Eleanor!
I’m glad you enjoyed it Tomo.
This recipe has been a staple in my weekly meal prep since I found it last month. Thank you!
Very easy meal and the sauce was the cherry on top. I live in a location with no tahini, but ordered online. Really nice dish
Thank you Nancy, I’m glad you loved it