Sweet Potato Tofu Rice Bowl

Looking to boost your protein intake? Tofu, black beans, brown rice and edamame are all excellent choices to do just that.

Ingredients:

250g (9 oz) firm or extra firm tofu, cut in 1/2" cubes

1 medium sweet potato, about 1/2 lb, diced

2 tsps olive oil

1/2 tsp chili powder

1/4 tsp ground cumin

1/4 tsp smoked paprika

1/4 tsp garlic powder

 

3 cups cooked brown rice

1/2 tsp ground cumin

1/2 tsp garlic powder

salt and pepper to taste

3/4 cup frozen edamame beans, thawed

 

For tofu:

2 tsps cornstarch

2 tsps avocado oil

1/2 tsp smoked paprika

1/2 tsp dry minced onion

1/2 tsp garlic powder

salt and pepper to taste

 

Toppers:

sliced red pepper

some greens (I used sliced brussels sprouts leaves)

black beans 

sriracha sauce

First blot the tofu block with paper towels. Then place it on a plate lined with paper towels, put another towel on top then sit something heavy like a cast iron pan on top for 30 minutes. This will remove excess liquid. Once that's done cut the tofu into 1/2" cubes. Toss with cornstarch, avocado oil, and the seasonings listed under "for tofu". Air fry at 390°F for 10-13 minutes. Next toss the diced sweet potato with olive oil, chili powder, ground cumin, smoked paprika and garlic powder. Air fry at 400°F for 9-12 minutes. Mix the brown rice with ground cumin, garlic powder, salt and pepper and add the edamame beans. Zap in microwave to warm then spoon into bowls. Top with red pepper, greens and black beans and drizzle sriracha to finish. Serves 2

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