Jump to Recipe·Print Recipe
This sweet potato tofu nourish bowl makes an amazing busy-day lunch. Either make the sweet potato and tofu ahead for a to-go salad or bake it right before eating.
Does anyone else feel like making lunch is such a chore sometimes? While I do love cooking, sometimes I just can’t be bothered to make a complicated lunch. Much less clean up the dishes afterwards.
Lately, my solution has been creating dishes like nourish bowls that create a minimal mess, but still pack a punch nutrition and flavour wise. This sweet potato tofu nourish bowl is the perfect example.
All you need to do is chop up some sweet potato, bake it with some tofu, then add everything to a big bowl of kale with avocado. So simple, so good.
Though it may sound pretty basic, using marinated tofu and well-spiced sweet potato makes this bowl a beautiful mix of flavours that somehow work perfectly together. It’s slightly sweet, well-spiced, and perfectly salty all at once. The creamy avocado brings richness to the dish, while a squeeze of lemon juice keeps things feeling fresh.
What You Need
- Kale: Either Tuscan or curly kale works here, but I prefer Tuscan so that’s what I used.
- Marinated Tofu: I used a store-bought teriyaki flavoured marinated tofu and it worked wonders in this dish. If you prefer to use plain tofu, I would suggest seasoning it with a little soy sauce or salt while baking.
- Sweet Potato: Sweet potato is one of my favourite veggies, and it really doesn’t disappoint in this recipe. Cut it into small cubes so that it bakes quickly, and season it with cinnamon and paprika for a punch of flavour.
- Avocado: Half an avocado goes a long way in this dish. Somehow, the creaminess really helps round everything out.
- Lemon juice and olive oil: My dressing of choice for this bowl was lemon juice and olive oil. So straightforward, but so delicious. I’d make sure to use cold-pressed, high-quality olive oil for maximum flavour.
FAQ's for This Recipe
What is a nourish bowl anyway?
Maple and Mangohas the best definition: “A nourish bowl is a well balanced, healthy meal containing a variety of nutrient-dense ingredients (veggies, healthy fats, quality proteins and carbs).” Basically, it's a fancy salad bowl.
Should I peel the sweet potato before baking it?
This is really up to you! I don't mind the skin, so I leave it on. Plus, it's quicker.
Can I make this the day before?
Of course! This lunch is so perfect for prepping the night before. All you need to do is bake the sweet potato and tofu ahead of time. Then, assemble everything in a container and store in the fridge until you're ready to eat.
📖 Recipe
Sweet Potato Tofu Nourish Bowl
- Total Time: 25 minutes
- Yield: 1 1x
Description
This sweet potato tofu nourish bowl makes an amazing busy-day lunch. Either make the sweet potato and tofu ahead for a to-go salad or bake it right before eating.
Ingredients
Scale
- 2 handfuls kale
- ½ large sweet potato (diced)
- ½ tablespoon olive oil
- ½ teaspoon cinnamon, ground
- ½ teaspoon paprika, ground
- 1 serving teriyaki tofu
- ½ avocado (diced)
- ½ lemon (juiced)
Instructions
- Rinse and chop your kale. Add to bowl or container if making in advance and set aside.
- Preheat oven to 180° C.
- Dice the sweet potato, and place on a baking tray lined with baking paper. Drizzle ½ tablespoon of olive oil onto the sweet potato, ensuring each piece is coated. Sprinkle cinnamon and paprika over the sweet potato and bake for 15 minutes in the preheated oven.
- While the sweet potato is baking, cut your marinated tofu into bite-sized pieces. If not using a pre-flavoured tofu, feel free to marinade your tofu in a mixture of soy sauce and neutral oil.
- Once 15 minutes have passed, remove the baking sheet. with sweet potato from the oven. Using a spatula, push the sweet potato to the side, making room to place tofu on the baking sheet. Return to oven and bake until the tofu is crispy around the edges and the sweet potato is soft, about 5 minutes.
- Once the sweet potato and tofu is perfectly cooked, remove baking tray from oven. Let the sweet potato and tofu cool slightly while you slice the avocado.
- Add avocado into bowl with kale, and top with the sweet potato and tofu.
- Finish the nourish bowl with a squeeze of lemon juice, a drizzle of olive oil (I used about ½ tablespoon more) and salt and pepper to taste.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Salad
- Cuisine: Australian
Nutrition
- Calories: 486
- Fat: 32.4
- Carbohydrates: 36.8
- Protein: 20.4
Keywords: nourish bowl, sweet potato, tofu
Other great lunch recipes:
- Beautiful Rainbow Nourish Bowl
- 5 Ingredient Easy Tomato Spaghetti
- The Best Basic Avocado Toast Recipe
More All Recipes
- PB2 Oatmeal Recipe (With Powdered Peanut Butter)
- The Perfect Limoncello Spritz co*cktail Recipe
- The Best Mocha Shake Recipe (Coffee + Chocolate)
Reader Interactions
Comments
Jen
This has become my. new favourite lunch. Thanks!
★★★★★
Reply
