This sheet pan roasted herbed sweet potato bowl is packed with crispy onions and savory teriyaki tofu. Make this for a quick, no-fuss YUMMY dinner that’s easy to throw together, yet totally satisfying- for just you or the whole family!

roasted sweet potato bowls on marble

My family’s favorite go-to weeknight dinner:

Or heck even date night- I’ve done it before!

These easy herbed roasted sweet potato bowls are everything- it’s a recipe I come back to time and again because honestly, the weeks are getting busier and busier, and yes, even as a vegan, I don’t feel like being a rabbit with just raw veggies and rinsed beans on any night.

Boring.

It honestly came together by looking at what was left in my produce bowl near the end of the week one night – sweet potatoes and onions, plus an unopened container of extra firm tofu in the fridge, and that was it.

roasted sweet potato bowls on marble table

These sweet potato bowls are easy to make, customizable, packed with flavor and soooo satisfying, yet simple. Minimal quick prep, most of the cooking time is spent hands off, and you get lots of leftovers (well…not if you have my husband. He devours most of it in one go ha!).

You’re going to want to throw this into the weekly dinner rotation stat- along with my creamy tomato spinach & butter beans and mediterranean lentil salad!

Simple & Customizable Ingredients:

For more variations on this recipe, check out the next section- below are the base ingredients!

  • Sweet potatoes: You cannot have a sweet potato bowl without sweet potatoes! You can use any variety of sweet potato here.
  • Onion
  • Tofu: I recommend extra firm tofu for super crispy tofu bites- however firm will work as well! Just avoid silken tofu. I have a whole how to cook tofu guide to check out if you’d like.
  • Dried herbs: I use a mix of parsley, basil, and thyme. However, you can use an Italian herb blend, or any one herb or a mix!
  • Olive oil: You can definitely use coconut oil here- whichever cooking oil you feel you prefer for high-heat cooking! I do recommend sesame oil for the teriyaki tofu, but it’s okay if you don’t have that on hand. The sesame oil adds a bit more variety in flavor to the tofu, but olive or coconut oil works too.
  • Arrowroot starch: You can swap cornstarch- they do the same exact thing!
  • Sea salt
vegan sweet potato bowl on marble table

Recipe Variations:

  • Switch up the grain: I use quinoa, rice, farro, barley- whatever is your preference and easily gluten-free!
  • Vary the veggies: For warmer months, I’ll usually use lettuce. But if I want a hearty, warming roasted sweet potato bowl, I may sauté some kale or Swiss chard or add in some roasted broccoli or crispy brussels sprouts – whatever produce is in season and fresh!
  • You don’t need a sauce, BUTTT… Of course, everything tastes better extra saucey! I love homemade vegan pesto, this dairy free yogurt dill dip, a spoonful of vegan queso, spooning in some hummus (which tosses beautifully with all of the warm roasted sweet potatoes!), or some guacamole. Muhamara would be lovely too!
  • Add extra crunch: I think the crispiness of the onions and pumpkin seeds definitely adds a variety of texture, but if you want more- flaxseed crackers or these quick homemade herbed croutons are perfect!
  • Vegan cheese recommendations: Because we’ve all wasted at least $7+ on bad vegan cheese that promised to be everything its dairy counterpart is and more. My recommendation is honestly Violife vegan feta (amazing- especially for a vegan feta dip!), grating the firm Miyoko’s vegan mozzarella, or their shredded vegan cheeses.
sheet pan of tofu and sweet potatoes

Britt’s Top Cooking Tips:

  • Give everything space on the sheet pan: If you need two pans then, that’s okay! When you over crowd a pan, it’s harder for the sweet potatoes and onions to get crispy.
  • Don’t skip the tossing of veggies halfway through the bake time: This helps the sweet potatoes and onions flip to even crisp up the opposite side.
  • For crispiness, you definitely need cornstarch or arrowroot starch: It’s harder to get that crispness in the oven without it (though it can be done sometimes- see my brussels sprouts!). This simple extra ingredient is so easy to incorporate, however, to ensure crispiness in your sweet potato bowl recipe at all times.
  • Baking everything directly on the pan will give you the crispiest veggies and tofu: While I love parchment paper for the ease of clean-up, the best method is definitely directly on the sheet pan. Like a crisp cookie baked directly on the pan, the metal will sear the sides much more than parchment paper ever will.
crispy sweet potato bowls on marble table

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If you make this recipe, please be sure to leave a comment and a rating ⭐️⭐️⭐️⭐️⭐️ below. This helps others to find the recipes! As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there as well!

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roasted sweet potato bowls on marble

Crispy Roasted Herbed Sweet Potato Tofu Bowls – Easy & Simple

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  • Author: Britt Berlin
  • Prep Time: 20
  • Cook Time: 50
  • Total Time: 1 hour 10 minutes
  • Yield: 5 1x
  • Category: Dinner
  • Method: Oven
  • Cuisine: American
  • Diet: Vegan
Print Recipe

Description

This sheet pan roasted herbed sweet potato bowl is packed with crispy onions and savory teriyaki tofu. Make this for a quick, no-fuss YUMMY dinner that’s easy to throw together, yet totally satisfying- for just you or the whole family!

Ingredients

Scale

Crispy Roasted Sweet Potato & Onion:

  • 3 medium sweet potatoes, washed and skin removed
  • 1 medium onion
  • 1–2 tbsp olive oil
  • 2 tsp dried parsley
  • 1 tsp garlic powder
  • 1/2 tsp ground cumin
  • 1/2 tsp sea salt
  • 1 tbsp arrowroot starch

Marinated Tofu (option instead: 1 batch Tofu Teriyaki):

  • 16 ounces firm tofu, drained and pressed for at least 15 minutes (see my guide on how to cook tofu)
  • 1/4 cup Teriyaki sauce
  • 1 tbsp rice vinegar
  • 2 tsp sesame oil
  • 1/2 tsp ground ginger

Bowl Ingredients:

  • 1/2 cup guacamole
  • 1/2 cup hummus
  • 1 cup roasted red peppers
  • 1/2 cup salted pepitas
  • 1 cup cooked quinoa
  • 2–4 cups lettuces of your choosing
  • 2 limes
  • Optional toppings: crumbled vegan feta, kraut, or olives

Instructions

  1. Prep: Preheat the oven to 400F, and line a large baking sheet with parchment paper. Make sure the sweet potatoes are rinsed and prepped. Remove the peel of the onion by slicing it in half and peeling off the outer layer. Start the tofu prep here as well by pressing the tofu to drain it of it’s liquid in either a tofu press or between a clean dish towel with heavy cookbooks stacked on top of it.
  2. Dice the sweet potatoes and onions: Slice the sweet potatoes in 1-inch thick cubes. Then slice the onions into long strips. 
  3. Season: Place the sweet potatoes and onions onto the baking sheet. Season with 1-2 tbsp of olive oil, parsley, garlic powder, ground cumin, sea salt and arrowroot starch. Using clean hands or a large spoon, toss the sweet potatoes and onions together to be evenly coated.
  4. Bake: Place the baking sheet into the oven to bake for 35 minutes. Your total baking time will be 50 minutes, but at 35 minutes, we’ll add the tofu.
  5. Prep the tofu: While the sweet potatoes and onion are roasting, prep the tofu. Slice the tofu into 1 inch cubes and place the tofu in a bowl. Season with teriyaki sauce, rice vinegar, sesame oil, and ground ginger. Toss to evenly coat then set aside until the oven goes off at 35 minutes.
  6. Bake the tofu: Once the sweet potatoes and onion have baked for 35 minutes, remove the sheet pan from the oven, but keep the oven on. Using a heat-safe spoon, make room for the tofu to go onto the pan. Place the tofu onto the pan, and toss the sweet potatoes and onions to help them cook evenly on a different side. Place the pan back into the oven to bake for another 15 minutes.
  7. Assemble your bowls: Once the sheet pan is finished baking, it’s time to assemble your bowls. You can add cooked quinoa, rice, hummus, roasted red peppers, pepitas or chopped nuts, lettuces, etc. to your bowls. Spoon servings of each of the sweet potato and onions and tofu into the bowls, top and enjoy!
  8. Storage: Store any leftovers in an airtight container for up to 4 days in the fridge. Enjoy!

Equipment

Notes

Gluten free: Make sure the Teriyaki sauce you’re using is gluten-free or you can use Teriyaki coconut aminos.

Sweet potatoes: Feel free to use any type of sweet potato here. I really like the jewel sweet potatoes!