Equipment
- Oven
Ingredients
Sweet Potato Tofu Bowl Ingredients
- 1 large sweet potato, cubed
- 16 oz high protein super firm tofu, cubed
- 2 tsp cumin
- 1 tsp turmeric
- ½ tsp garlic powder
- 1½ tsp smoked paprika
- 1 tsp cinnamon
- 1 tsp sea salt
- ½ tsp cayenne
- ½ large English cucumber, chopped
- ½ cup dill, chopped
- 2 green onions, chopped
- ¼ cup mint leaves, chopped
- 5 medjool dates, chopped
- ¼ cup pumpkin seeds
Cilantro Lime Yogurt Sauce Ingredients
- ½ cup dairy free yogurt
- ¼ cup cilantro, chopped
- 2 tbsp lime juice
- 2 tsp lime zest
- ¼ tsp salt
Method
- Preheat oven to 425 and line a large metal baking sheet with parchment paper.
- Add the sweet potato and tofu to a bowl and sprinkle with spices. Add a bit of cooking oil if desired (optional if oil-free). Toss to coat and spread on the baking sheet. Bake for 20-25 minutes until golden and crisp.
- Meanwhile, prepare the sauce by combining all the ingredients in a bowl and seasoning to taste.
- Remove the tofu and sweet potatoes from the oven and transfer to a bowl. Add the cucumber, herbs, onion and dates and stir to mix.
- Divide sauce between 4 serving bowls. Top with sweet potato tofu veggie mixture and sprinkle with pumpkin seeds. Add an extra squeeze of lime juice if desired. Enjoy!
Notes
If meal prepping or enjoying later on, keep the roasted sweet potato and tofu separate until serving, so you can reheat if desired.
Nutrition
Serving 1servingCalories 272kcalCarbohydrates 43gProtein 14gFat 7gSaturated Fat 3gPolyunsaturated Fat 2gMonounsaturated Fat 1gTrans Fat 0.003gSodium 840mgPotassium 812mgFiber 6gSugar 25gVitamin A 9292IUVitamin C 13mgCalcium 123mgIron 4mg
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.
