
By Hot and Cold Running Mom
Sweet Potato Tofu Rice Bowl
1 step
Prep:15minCook:20min
Looking to boost your protein intake? Tofu, black beans, brown rice and edamame are all excellent choices to do just that.
Updated at: Tue, 29 Apr 2025 12:37:16 GMT
Nutrition balance score
Great
Glycemic Index
50
Low
Glycemic Load
63
High
Nutrition per serving
Calories814.6 kcal (41%)
Total Fat20.1 g (29%)
Carbs126.5 g (49%)
Sugars21.5 g (24%)
Protein35.2 g (70%)
Sodium1283.2 mg (64%)
Fiber17.9 g (64%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings

250gfirm tofu
or extra firm, cut in 1/2" cubes

1sweet potato
medium, diced

2 tspsolive oil

½ tspchili powder

¼ tspground cumin

¼ tspsmoked paprika

¼ tspgarlic powder

3 cupsbrown rice
cooked

½ tspground cumin

½ tspgarlic powder

salt
to taste

pepper
to taste

¾ cupfrozen edamame beans
thawed

2 tspscornstarch

2 tspsavocado oil

½ tspsmoked paprika

½ tspdry onion
minced

½ tspgarlic powder

salt
to taste

pepper
to taste

Toppers

red pepper
sliced

greens
I used sliced brussels sprouts leaves

black beans

sriracha sauce
Instructions
Step 1
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.
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