Tofu, Sweet Potato and Spinach Bowl
I’ve become obsessed with bowls and the nutritional value they bring to the table 🙌. There are endless possibilities to fill them and fun to create. Like this tofu, sweet potato and spinach bowl with miso dressing 🤤. Everything just works so well together and the miso dressing 👌 is amazing. Each ingredient carries a significant amount of nutritional value that makes this a perfectly well balanced meal. You can get everything from your proteins, carbs, vitamin and minerals, fiber and soo much more within the whole grains, sweet potatoes and spinach providing all the nutrients your body needs to function properly. Toss some toasted walnuts on top and you’re good to go! Soo many nutritional boxes checked off here. Just think, this is only one out of hundreds of thousands of combinations of plant based bowls you can create 🤯. Enjoy!
Total Time:
45 minutes including prep
Ingredients
For the Miso Dressing
Produce
2 - 3 cloves garlic, minced
Oils and Vinegars
1/4 Cup olive oil
2 Tbsp rice vinegar
Other
1 Tbsp white miso paste
2 Tbsp fresh lemon juice
1 Tbsp water
For the Bowl
Produce
2 Medium sweet potatoes, chopped into small, bite-sized cubes
8oz (227g) Fresh spinach
Baking and Spices
Pink Himalayan salt and black pepper to taste
Oils
2 Tbsp Walnut oil, divided
Other
1 Cup (185g) barley
1 (15oz) container extra-firm tofu, patted dry and cut into 1 inch pieces
Toasted walnuts, for serving, optional
Directions
For the Miso Dressing
Add all of the miso dressing ingredients into a food processor and blend until well combined. You can also add all of the ingredients to a small bowl and mix together, but note that the miso may need to be worked in a bit.
For the Bowl
Preheat oven to 425Âş F
Start cooking the barley according to package directions and set aside when cooked.
Line 2 baking sheets with parchment paper, one for the sweet potatoes and one for the tofu.
In separate bowls, toss the sweet potatoes and tofu with 1 tbsp of oil, salt and pepper each. Then place the sweet potatoes and tofu on their designated baking sheets. Roast the sweet potatoes first for 20 minutes, then flip. Then place the tofu baking sheet into the oven and roast for 10 minutes, flip the tofu and roast for 10 more minutes.
Remove both sheets from the oven and assemble bowls by putting a spoonful of barley into bowls, followed a scoop of tofu and sweet potatoes, and a handful of spinach. Top with miso dressing and serve.
*This recipe was made with variations from the