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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

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!

Find it online: https://thebananadiaries.com/roasted-sweet-potato-tofu-bowls-with-crispy-onions/