Tofu, Broccoli, and Sweet Potato Bowl

tofu

🥗Healthier: tempeh

💰Cheaper: canned chickpeas

Tempeh offers a firmer texture, while chickpeas are budget-friendly and protein-rich.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is a more affordable option.

sesame seeds

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Pumpkin seeds provide similar crunch and flavor, while sunflower seeds are often cheaper.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free, while coconut aminos is a lower-sodium alternative.

Preheat the oven to 425°F.

Wrap the tofu in a paper towel, place it on a plate, and cover with a pan to drain excess water.

Wash the sweet potatoes and cut them into small chunks.

Cut the tofu into bite-sized pieces and season with 1 tbsp of Italian seasoning and 1 tbsp of olive oil.

Cut up 4 cups of broccoli and add ½ tbsp of garlic salt to it.

Line two baking sheets with aluminum foil or spray with cooking spray.

Place the tofu on one baking sheet and the sweet potatoes and broccoli on the other.

Bake both sheets for 15 minutes, then flip the contents and bake for another 15 minutes.

Assemble the bowl with 2 oz of tofu, ½ cup of sweet potatoes, 1 cup of broccoli, and 2 tbsp of crushed peanuts.

Add an additional cup of produce, such as strawberries, to complete the meal.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens