Veggie Power Bowl Recipe

Tofu and Bowl Ingredients

• Tofu: Use firm or extra-firm tofu for this recipe. I did not press the tofu but you can if you prefer.
• Tamari: Use tamari or substitute soy sauce. If gluten-free, be sure to use tamari.
• Rice Vinegar: You can use seasoned or unseasoned rice vinegar.
• Garlic Powder: You’ll need a big of garlic powder to season the tofu.
• Grains: Brown rice or quinoa is suggested but you can use any grain for your bowl.
• Sweet Potato: You’ll need one medium-sized sweet potato. The amount doesn’t have to be exact.
• Greens: You can use mixed greens, baby spinach or substitute kale.
• Edamame: Use shelled edamame or substitute chickpeas.
• Fresh Veggies: For fresh veggies, the recipe calls for radish and cucumber. These can easily be substitute with ingredients like bell pepper, snap peas, grated carrot or thinly sliced red cabbage.
• Dried Fruit: Use goji berries or dried cranberries. You can substitute raisins.
• Seeds: The recipe calls for sunflower seeds but pumpkin seeds or hemp hearts also work well. You can substitute any seed or use a small handful of chopped walnuts or almonds.

Miso Tahini Sauce Ingredients

• Miso Paste: White or yellow miso is what I use here, it’s mild and slightly sweet, which works well with the tahini. Red miso is more intense and fermented longer; it’ll work in the dressing but the flavour shifts noticeably toward savoury and salty. I’ve tested both and prefer white for this bowl. If you can only find one type, white is the more versatile choice.
• Rice Vinegar: Seasoned or unseasoned rice vinegar is ok.
• Maple Syrup: You’ll need just a little maple syrup to balance the acidity. You can use agave syrup or honey as a substitute.
• Tahini: I used a very drippy, smooth and creamy tahini. Good tahini should be pourable, not stiff or dry, and not overly bitter.
• Tamari: Use gluten-free tamari or substitute soy sauce.
• Ginger: You’ll fresh/raw garlic and ginger. Note if you’re not blending the dressing, it’s best to grate the ginger and garlic so the dressing is smooth.
• Oil: You can use olive oil, grape seed oil or avocado oil.

Quick Tip: For an oil-free miso tahini dressing, use this recipe.

How to Make Veggie Power Bowls

There are a few steps to make veggie power bowls so be sure to review the recipe beforehand to help you move efficiently. To speed things up, you can marinate the tofu overnight, and make the dressing and rice or quinoa the day before.

Step 1: Cook Grains. If you don’t have cooked brown rice or quinoa prepared. Start that first, cooking your choice of grain according to the package instructions.

Add the triangles to a container with the tamari, vinegar, garlic powder, salt and pepper. Mix and set aside to marinate, tossing occasionally.

Step 3: Make Miso Tahini Dressing. You can either blend the miso tahini sauce or whisk it together in a container if you grate the garlic and ginger (you want it to be smooth).

Step 4: Roast Sweet Potato. Slice the sweet potato into rounds and add them to a baking sheet with 2 tsp oil, salt and pepper and toss to coat.

Spread them in an even layer and bake for 20-25 minutes until tender and golden.

Step 5: Roast Tofu. To a second baking sheet, add the tofu slices in an even layer and place in oven with sweet potato for 20-25 minutes, flipping half way through.

Step 6: Prepare Bowl Ingredients. Once you get the sweet potato and tofu in the oven, prepare the rest of the bowl ingredients.

Chop the cucumber and radish, prepare the edamame and gather the goji berries or cranberries and sunflower seeds.

Step 7: Assemble Bowls. Start with a handful of greens in 4 bowls then top each with equal amounts ofrice, edamame, cucumber, radish, tofu, sweet potato, goji berries or cranberries and sunflower seeds.

Drizzle with your desired amount of miso tahini sauce and enjoy!