This sweet potato tofu nourish bowl makes an amazing busy-day lunch. Either make the sweet potato and tofu ahead for a to-go salad or bake it right before eating.
Does anyone else feel like making lunch is such a chore sometimes? While I do love cooking, sometimes I just can’t be bothered to make a complicated lunch. Much less clean up the dishes afterwards.
Lately, my solution has been creating dishes like nourish bowls that create a minimal mess, but still pack a punch nutrition and flavour wise. This sweet potato tofu nourish bowl is the perfect example.
All you need to do is chop up some sweet potato, bake it with some tofu, then add everything to a big bowl of kale with avocado. So simple, so good.
Though it may sound pretty basic, using marinated tofu and well-spiced sweet potato makes this bowl a beautiful mix of flavours that somehow work perfectly together. It’s slightly sweet, well-spiced, and perfectly salty all at once. The creamy avocado brings richness to the dish, while a squeeze of lemon juice keeps things feeling fresh.
What You Need
- Kale: Either Tuscan or curly kale works here, but I prefer Tuscan so that’s what I used.
- Marinated Tofu: I used a store-bought teriyaki flavoured marinated tofu and it worked wonders in this dish. If you prefer to use plain tofu, I would suggest seasoning it with a little soy sauce or salt while baking.
- Sweet Potato: Sweet potato is one of my favourite veggies, and it really doesn’t disappoint in this recipe. Cut it into small cubes so that it bakes quickly, and season it with cinnamon and paprika for a punch of flavour.
- Avocado: Half an avocado goes a long way in this dish. Somehow, the creaminess really helps round everything out.
- Lemon juice and olive oil: My dressing of choice for this bowl was lemon juice and olive oil. So straightforward, but so delicious. I’d make sure to use cold-pressed, high-quality olive oil for maximum flavour.
FAQ's for This Recipe
Maple and Mango has the best definition: “A nourish bowl is a well balanced, healthy meal containing a variety of nutrient-dense ingredients (veggies, healthy fats, quality proteins and carbs).” Basically, it's a fancy salad bowl.
This is really up to you! I don't mind the skin, so I leave it on. Plus, it's quicker.
Of course! This lunch is so perfect for prepping the night before. All you need to do is bake the sweet potato and tofu ahead of time. Then, assemble everything in a container and store in the fridge until you're ready to eat.
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