These 6-ingredient vegan sweet potato tofu bowls are easy to make, gluten-free, high in protein and work great for meal prep. Enjoy this simple meal for a healthy plant-based lunch or dinner.
How to Make Baked Tofu
Baked tofu is my favourite way to cook tofu. It can be made without oil, has a great texture, the flavours can be switched up and it’s so easy to make. For this recipe, I tossed the tofu with soy sauce, garlic powder and black pepper and baked for about 40 minutes at 425 degrees F, flipping once half way though. I went with triangles but you could also cut the tofu into small or large cubes, rectangles or larger tofu steak-sized slabs.
Sweet Potato Tofu Bowl Ingredients
This recipe calls for just 6 main ingredients. I’m not including the pantry staples in that, so in addition to the ingredients listed below, you’ll also need some soy sauce or tamari, garlic powder and black pepper.
Here are the 6 ingredients that you’ll need:
- Sweet potato. I used sliced sweet potato baked until tender. To make it, I roasted it at the same time as the tofu, simply sprinkled with a little salt and pepper, no oil needed.
- Tofu. I used firm tofu for this recipe but you can use extra-firm or medium.
- Mushrooms. You can use white or cremini mushrooms for this recipe. I used a big handful, or about 1-2 cups per bowl. The amount doesn’t have to be exact.
- Greens. I used kale but you can use any greens you like. Mixed salad greens, kale, swiss chard, collard greens or spinach is perfect. If you plan on making this for food prep, I’d suggest using a sturdier green like kale so it doesn’t get soggy. I like serving it over a bed of fresh salad greens too for a warm, sweet potato tofu salad.
- Broccoli. You’ll need 1-2 cups of chopped broccoli per bowl. The broccoli will get cooked up in a pan with the mushrooms until they’re both browned and tender.
- Bell Pepper. I used 1/2 a red bell pepper per bowl but you can use any colour of bell pepper. I kept the bell pepper raw but if you like you could cook it with the broccoli and mushrooms.
I finished my bowl off with some optional hoisin sauce. Sweet chili sauce would also be good, or if you want to make a really simple, yummy homemade sauce, I’d recommend:
As always, this is more of a guide and inspiration to create your own meal than it is a specific recipe. Exact amounts aren’t necessary so you can adjust each ingredient to your preference and nutritional needs. No tofu? Try edamame, chickpeas or tempeh. No broccoli? Try some zucchini or carrot. Want to add more calories? How about a scoop of rice, quinoa or extra sweet potato? Not a mushroom fan? No worries…leave them out and add extra broccoli.
6-Ingredient Sweet Potato Tofu Bowls
I find it hard to even write a recipe for dishes like this. They’re barely recipes as they can easily be adjusted and customized to your nutritional needs and taste preferences, or just to whatever veggies you have on hand.
Healthy Can be Simple
I’ve been sharing a lot of these very simple meals because it’s generally how I eat day-to-day. I’m not one for elaborate vegan recipes. I mean, I think they’re amazing and beautiful and delicious, but I’m a lazy cook, so the shorter the ingredient list, the better.
I get a lot of questions and requests for plant-based meal ideas for beginners or hear from people who are just overwhelmed and don’t know where to start. My advice is always to start simple, especially if you’re a new cook, or maybe new to whole food, healthy eating and still finding your way in the kitchen. If so, here are a few other posts you might find helpful if you are new to this whole plant thing:
More Easy Vegan Meals
This recipe is part of my 6-ingredients or less vegan meal series. Check out the other recipes below:Print
These easy sweet potato tofu bowls are a great way to eat healthy while keeping things simple. No need to be overwhelmed with what to make for dinner – get back to basics and enjoy these healthy bowls for a wholesome plant-based meal. Bonus – these bowls pack in 22 grams of protein and 14 grams of dietary fibre each!
For the Baked Tofu
- 1 package medium, firm or extra-firm tofu, chopped into cubes, triangles or slabs
- splash or soy sauce or gluten-free tamari
- 1 tsp black pepper
- 1 tsp garlic powder
For Each Bowl
- 1/2 cup (125 gram) sliced sweet potato
- 1-2 cups chopped broccoli (per bowl)
- 1-2 cups white or cremini mushrooms (per bowl)
- 1/2 a sliced red pepper
- 1-2 cups de-stemmed and chopped, lightly cooked kale or spinach (or a big handful of raw salad greens of choice)
- Pre-heat the oven to 425 degrees F.
- Cut the tofu into desired shapes and place in a bowl. Toss with a generous splash of soy sauce or tamari and a good sprinkle of garlic powder and black pepper. Lay the pieces on a parchment or silicone mat-lined baking tray.
- Slice your sweet potato and lay the slices on a parchment or silicone mat-lined baking tray. Place the sweet potato and tofu in the oven at the same time and bake for 30-40 minutes, flipping them both half way through. When the sweet potato is tender and the tofu is nice and browned, they’re done.
- To make the broccoli and mushrooms, add the chopped pecies to a non-stick skillet and cook over medium-high heat for 10 minutes until browned and tender. Only stir or shake the pan occasionally so they can get nice and browned.
- To make the kale or spinach, use a steamer or just heat in a pan with a splash of water until the leaves are a nice, bright green and just slightly softened. Or if you’re using raw salad greens, just add a bit handful to a bowl then top with the rest of the ingredients.
- Add all of the ingredients to a bowl.
- Optional: drizzle with hoisin sauce, sweet chili sauce, almond pad thai sauce, teriyaki sauce, almond satay sauce or coconut peanut sauce.
Keywords: easy, 6-ingredient, plant-based, simple, healthy