Fall Harvest Tofu Sweet Potato Bowl
A nourishing, plant-based power bowl perfect for autumn. This wholesome meal features crispy baked tofu and roasted sweet potatoes served over a bed of hearty farro. The dish is elevated by a vibrant, anti-inflammatory maple-turmeric dressing that adds a golden, savory-sweet flavor profile. It is the ultimate comfort dinner: easy, healthy, and incredibly satisfying for any night of the week.
- Prep Time: 15
- Cook Time: 30
- Total Time: 45
- Yield: 4 servings
- Category: Dinner
- Method: Roasting
- Cuisine: Modern Fusion
- Diet: Vegan
Ingredients
1 block extra firm tofu, pressed and cubed
2 cups sweet potatoes, peeled and cubed
1 cup dry pearled farro
1 tbsp grapeseed oil
2 tsp rice vinegar
2 tsp soy sauce
1 tsp maple syrup
0.5 tsp garlic powder
0.25 tsp black pepper
0.25 cup grapeseed oil (for dressing)
2 tbsp apple cider vinegar
1 tsp ground cumin
1 tsp ground turmeric
2 tsp maple syrup
1 tsp soy sauce or tamari
0.5 tsp garlic powder
2 cups fresh kale leaves, massaged
Instructions
Preheat oven to 400°F (200°C).
Whisk 1 tbsp grapeseed oil, rice vinegar, soy sauce, 1 tsp maple syrup, garlic powder, and black pepper in a bowl. Toss tofu cubes in this mixture and spread on a baking sheet. Roast for 25-30 minutes until golden.
Meanwhile, toss cubed sweet potatoes with oil and roast on a separate sheet until soft and caramelized.
Cook farro according to package instructions in water or vegetable broth.
Prepare the dressing by whisking the remaining grapeseed oil, cider vinegar, cumin, turmeric, 2 tsp maple syrup, soy sauce, and garlic powder.
Assemble bowls by layering cooked farro, roasted sweet potatoes, crispy tofu, and massaged kale.
Drizzle generously with the turmeric dressing before serving.
Notes
Ensure the tofu is well-pressed to achieve the best texture. This meal stores well in airtight containers for up to 3 days, making it an excellent candidate for healthy meal prep.