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Tofu Buddha Bowl | What's For Dinner

Ingredients

14 oz extra-firm tofu, pressed and cubed1 medium sweet potato, peeled and cubed1.5 cups cooked brown rice2 cups curly kale, stemmed and torn1/2 medium ripe avocado, sliced

For the dressing

2 tbsp olive oil1 tbsp cornstarch1/2 tsp salt1 tsp sesame seeds

Instructions

1

Preheat oven to 400F. Toss sweet potato cubes with 1 tbsp olive oil and salt. Spread on one half of a sheet pan.

2

Toss tofu cubes with remaining olive oil and cornstarch. Spread on the other half of the sheet pan. Bake for 25-30 minutes, flipping halfway, until both are golden.

3

Massage kale with a pinch of salt and a squeeze of lime for 1 minute until it softens and darkens.

Tip: Massaging kale breaks down the tough fibers and removes bitterness. It only takes a minute.

4

Whisk peanut butter, lime juice, soy sauce, maple syrup, and warm water until smooth.

5

Assemble bowls with brown rice, massaged kale, roasted sweet potato, crispy tofu, and avocado. Drizzle with peanut dressing and sprinkle with sesame seeds.

Nutrition per Serving

440kcal

Calories

22g

Protein

46g

Carbs

20g

Fat

8g

Fiber

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Tofu Buddha Bowl

Ingredients

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