Description
Hearty veggie power bowls with plenty of nutrition and flavour, all smothered in an addictive miso tahini dressing.
Ingredients
For the Tofu
- 1 400g block firm or extra-firm tofu, drained and patted dry
- 2 tbsp tamari (30 mL)
- 1 tbsp rice vinegar (15 mL)
- 1 tsp garlic powder
- salt and pepper
For the Miso Tahini Sauce
- 2 tbsp miso paste (40 g)
- 1 tbsp rice vinegar (15 mL)
- 1 tbsp maple syrup (15 mL)
- 3 tbsp tahini (45 g)
- 1 tbsp tamari (15 mL)
- 1-inch ginger, peeled (15 g)
- 1 clove garlic (7 g)
- ¼ tsp turmeric
- ¼ cup water (60 mL)
- ¼ cup oil (60 mL)
For the Power Bowls
- 2 cups cooked brown rice or quinoa
- 2 medium sweet potato, cut into ½-inch rounds (335 g, about 3 cups sliced)
- 2 cups mixed greens or baby spinach (60 g)
- 1 cup cooked edamame (175 g)
- 1 cup chopped cucumber (170 g)
- 4 radishes, cut into half-moons (82 g, ½ cup)
- 4 tbsp goji berries or cranberries (30 g)
- ¼ cup toasted sunflower seeds, or other nut or seed of choice (33 g)
- sunflower or pea sprouts, optional
Instructions
- Cook Grains: If you don’t have cooked brown rice or quinoa on hand, start preparing it now according to the package instructions.
- Preheat the oven to 400 F.
- Slice Tofu: To slice the tofu into triangles, cut the block of tofu in half, then cut each half into four thinner slices. Cut each slice on the diagonal, in half, so you have 16 triangles in total. Otherwise, it’s ok to cut the tofu into cubes.
- Marinate Tofu: To a sealable container, add sliced tofu, tamari, vinegar and garlic powder. Season with salt and pepper, then toss to coat. Set aside for 15 min to marinate, tossing occasionally or place in a sealed container, refrigerate and marinate overnight.
- Make Dressing: All all of the dressing ingredients to a blender and blend until smooth. If you prefer not to use a blender or don’t have one, the dressing can be whisked together in a bowl as long as the garlic and ginger are grated so they’re smooth.
- Bake Sweet Potato: Add the sweet potato rounds to a baking sheet with 2 tsp oil. Season with salt and pepper and toss to coat. Arrange the rounds in an even layer then roast on the middle rack for 20-25 minutes, flipping halfway through until tender and golden brown.
- Bake the Tofu: Add the marinated tofu slices to another baking sheet and add to the oven with the sweet potato. Bake for 20-25 minutes until golden brown, flipping half way through. Alternatively, you can cook the tofu in a hot pan in 1 tbsp of oil over medium-high heat for 4-6 minutes per side.
- Prepare Bowl Ingredients: While the tofu and sweet potato are baking, chop the cucumber, prepare the edamame and gather the remaining bowl ingredients.
- Assemble Bowls: Divide the mixed greens between 4 bowls. Top each bowl with equal amounts of rice, edamame, cucumber, radish, tofu and sweet potato. Top with goji berries or cranberries, sunflower seeds and sprouts, if using. Drizzle each with desired amount of miso tahini dressing.
Notes
Dressing can be made 2-3 days in advance. Tofu can be marinated overnight. Once assembled, the bowls will keep for 2-3 days in the fridge with the dressing stored separately.
Nutrition
- Serving Size: 1 bowl with sauce
- Calories: 618
- Sugar: 10 g
- Sodium: 898 mg
- Fat: 33 g
- Carbohydrates: 61 g
- Fiber: 11 g
- Protein: 25 g