Sweet Potato Tofu Rice Bowl55m

Sweet Potato Tofu Rice Bowl

A vegan Korean-inspired bowl with white rice, roasted tofu, sweet potatoes, spinach, carrots, and green onions. A simple soy-sesame sauce brings everything together.

20 min prep35 min cook4 servingsmedium
Energy
678 calories per serving
Protein
21.6 g per serving
Carbs
104.4 g per serving
Fat
19.6 g per serving
Sodium
1134 mg per serving

Shopping options

Loading shopping options…

Cook this recipe

  • water-2.5 cups
  • white rice-1.5 cups
  • sweet potatoes-1.5 lb
  • extra-firm tofu-14 oz
  • baby spinach-5 oz
  • carrots-2 medium
  • green onions-4 each
  • soy sauce-0.25 cups
  • toasted sesame oil-2 tbsp
  • vegetable oil-2 tbsp
  • garlic-2 cloves
  • brown sugar-1 tbsp
1
Preheat and prep ingredients
Cutting Board
Box grater
Chef’s knife
Parchment paper
Rimmed baking sheet

Preheat the oven to 425°F (220°C) and line a rimmed baking sheet with parchment paper. Complete the prep: drain and cube the tofu, peel and cube the sweet potatoes, shred the carrots, slice the green onions, and mince the garlic.

Keep the cutting board stable and your fingers tucked while cutting firm sweet potatoes.

14 Ounce tofu
1 1/2 Pound sweet potato
2 Count carrot
4 Each green onion
2 Count garlic
2
Cook the rice
Medium saucepan with lid
Measuring cups and spoons
Fine-mesh strainer

Rinse the white rice in a fine-mesh strainer until the water runs mostly clear. Combine the rice with 2 1/4 cups water in a saucepan, bring to a boil, cover, reduce heat to low, cook for 15 minutes, then let stand covered for 10 minutes.

Open the rice pot lid away from your face to avoid steam burns.

1 1/2 Cup white rice
2 1/2 Cup Water
3
Roast tofu and sweet potatoes
Spatula
Rimmed baking sheet

On the baking sheet, toss the tofu and sweet potatoes with vegetable oil and 1 tablespoon soy sauce. Spread in a single layer and roast for 25 to 30 minutes, turning once, until tender and browned at the edges.

Use oven mitts when handling the hot baking sheet.

14 Ounce tofu
1 1/2 Pound sweet potato
2 Tablespoon vegetable oil
1/4 Cup soy sauce
4
Make the soy-sesame sauce
Mixing Bowl
Measuring cups and spoons

While the tofu and sweet potatoes roast, whisk the remaining 3 tablespoons soy sauce, toasted sesame oil, brown sugar, garlic, and 1/4 cup water until the brown sugar dissolves.

1/4 Cup soy sauce
2 Tablespoon sesame oil
1 Tablespoon brown sugar
2 Count garlic
2 1/2 Cup Water
5
Wilt the spinach
Spatula
Large skillet

Heat a large skillet over medium heat. Add the baby spinach and 2 tablespoons of the sauce, then cook for 1 to 2 minutes until just wilted.

5 Ounce spinach
6
Assemble and serve

Fluff the white rice and divide it among bowls. Top with roasted tofu and sweet potatoes, baby spinach, carrots, and green onions, then spoon on the remaining soy-sesame sauce and serve warm.

5 Ounce spinach
2 Count carrot
4 Each green onion
7

How did it turn out?

Rating and review tools are unavailable right now.