Tropical Sunshine Bowl

Bright colors, lots of flavour. It's like a big bowl of sunshine!

Print Recipe

Prep Time 45

Cook Time 15

Course Main Course, Salad

Servings 4

Ingredients

block of extra firm tofu
1 large sweet potato cut into ¾ inch cubes
drizzle of olive oil
3/4 cup uncooked wild rice or any grain you like

Peanut Sauce Ingredients:

3 thin slices ginger
1 garlic clove
1/4 cup peanut butter
¼ cup fresh orange juice roughly ½ an orange
2 tablespoons bragg's soy sauce
3 tablespoons maple syrup
3 tablespoons toasted sesame oil
1 teaspoon cayenne pepper
3/4 teaspoon salt

Bowl Veggie Options:

2 cup shredded cabbage
2 cup shredded carrots
2 cup shredded beets
1 cup sliced snap peas
½ cup thinly sliced radishes
1 avocado, diced

Instructions

Preheat oven to 425 F
Blot dry, then cut the tofu into 2 inch squares . Place on a parchment-lined sheet pan. Sprinkle lightly with salt.
Cut the sweet potato into ¾ inch cubes and place on the other side of the sheet pan ( or another pan). Drizzle lightly with olive oil and sprinkle with salt. Toss and spread out.
Make the peanut sauce, placing every thing in a blender, and blend until smooth. Reserve ½ of the peanut sauce for the bowls. Use the remaing to coat the tofu. Pour over tofu and brush tops and sides and lather them up. Place in the hot oven for 25-30 minutes.
Cook the rice.
Prep all your veggies.
When the tofu is caramelized and the sweet potatoes are fork tender, assemble your bowls.
Drizzle with the remaining peanut sauce. Or place the peanut sauce in a little dish on each bowl.

Notes

This bowl has all the flavours and colours you are looking for on a dreary rainy day. I love making it for the family for weeknight meal or having lunch for myself for a few days. If you leave it unassembled , it's easy to put together for your lunch, I just reheat the tofu in my air fryer for a few minutes. Enjoy!

Keyword easy, Quick, vegan, weeknight