Vegan Tofu, Sweet Potato & Veggie Bowls {V, GF, Paleo, Healthy}

A few months ago I had my wisdom teeth removed and for the first few weeks I was unable to eat hard crunchy foods, therefore I had to improvise in my diet and change it up a bit. I started by drinking only smoothies in the beginning but then once my jaw mobility increased I was able to resume somewhat normal eating, just sticking to soft foods, such as the recipe I am sharing today. 🙂

If you are paleo, vegan, gluten-free or looking for an overall healthy recipe then definitely give this one a try. I first got into making ‘bowl’ recipes a few months ago with this Paleo whole 30 BBQ Chicken & Sweet Potato Bowl but since I’ve been avoiding meat these past few months I needed to come up with a new one!

This recipe is the perfect dish to whip up and store/meal prep with since you can easily make it in bulk. I suggest eating it within 4-5 days though because the sweet potatoes will begin to get soggy after a few days in the fridge. To combat this though you can simply throw them in the oven along with the tofu for a few minutes to warm up/re-crisp before eating.

Give this delish dish a try and leave a comment below with your thoughts! 🙂

Ingredients

• 1/2 block firm tofu, drained & diced
• 1 large sweet potato, peeled & diced
• 1 cup red quinoa, cooked
• 1 mango, peeled & diced
• 1/2 cup corn, cooked and shaved off cob
• 6-8 small red tomatoes, cut in half
• 1/2 cup chickpeas, rinsed
• 1 lime
• Hummus- Original or your favorite flavor
• 1 tsp chili powder
• 1 tsp turmeric powder
• 1 tsp curry powder
• Salt
• Pepper
• Olive oil

Directions

• Sweet Potatoes: Preheat oven to 425 F and add peeled and diced sweet potato to baking tray. Sprinkle with olive oil, salt and pepper. Cook for 20 minutes or until crispy and browned on top.
• While your sweet potatoes are cooking, cook quinoa following cooking directions on the package.
• While quinoa is cooking prepare tofu-
• Tofu: Add 1 tbsp of olive oil to a skillet, add diced tofu, chili powder, turmeric powder and curry powder, toss until all pieces are coated. Cook on high for 9-10 minutes or until crispy, tossing occasionally to ensure even crispy on all sides.
• Boil corn and shave cooked kernels off sides.
• Assemble bowl: Add a few spoonfuls of quinoa to bottom of a bowl, add sweet potatoes, tofu, diced tomatoes, corn, chickpeas, diced mango, generous dollop of hummus and some lime juice. ENJOY 🙂

Vegan Tofu, Sweet Potato & Veggie Bowls

diylifestyle.co

{Vegan, Gluten free, Paleo, Healthy}

Print Recipe Pin Recipe

Course Dinner

Servings 2 people

Ingredients

  

• 1/2 block firm tofu drained & diced
• 1 large sweet potato peeled & diced
• 1 cup red quinoa cooked
• 1 mango peeled & diced
• 1/2 cup corn cooked and shaved off cob
• 6-8 small red tomatoes cut in half
• 1/2 cup chickpeas rinsed
• 1 lime
• Hummus- Original or your favorite flavor
• 1 tsp chili powder
• 1 tsp turmeric powder
• 1 tsp curry powder
• Salt
• Pepper
• Olive oil

Instructions

 

• Sweet Potatoes: Preheat oven to 425 F and add peeled and diced sweet potato to baking tray. Sprinkle with olive oil, salt and pepper. Cook for 20 minutes or until crispy and browned on top.
• While your sweet potatoes are cooking, cook quinoa following cooking directions on the package. While quinoa is cooking prepare tofu.
• Tofu: Add 1 tbsp of olive oil to a skillet, add diced tofu, chili powder, turmeric powder and curry powder, toss until all pieces are coated. Cook on high for 9-10 minutes or until crispy, tossing occasionally to ensure even crispy on all sides. Boil corn and shave cooked kernels off sides.
• Assemble bowl: Add a few spoonfuls of quinoa to bottom of a bowl, add sweet potatoes, tofu, diced tomatoes, corn, chickpeas, diced mango, generous dollop of hummus and some lime juice. ENJOY 🙂

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Thank you so much for reading today’s post! Have a great weekend. 🙂

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