Warm Tahini Grain Bowl with Sweet Potatoes and Tofu Recipe

Introduction

This Warm Tahini Grain Bowl with Sweet Potatoes and Tofu is a hearty and nutritious meal that’s perfect for any time of day. Packed with protein and vibrant flavors, it’s both satisfying and easy to prepare.

Ingredients

• 1 cup quinoa
• 2 cups water
• 1 large sweet potato, peeled and diced
• 2 tablespoons olive oil
• Salt and pepper to taste
• 14 oz firm tofu, drained and pressed
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 2 tablespoons tahini
• 2 tablespoons lemon juice
• 2 tablespoons warm water
• 1 tablespoon honey or maple syrup
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• 1/4 cup chopped fresh parsley
• 1/4 cup toasted sesame seeds
• Optional toppings: sliced avocado, sliced cucumber, pickled red onions

Instructions

1. Step 1: Preheat your oven to 400°F (200°C).
2. Step 2: Rinse the quinoa under cold water. In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed quinoa, reduce the heat to low, cover, and simmer for about 15 minutes or until all the water is absorbed. Fluff with a fork and set aside.
3. Step 3: While the quinoa is cooking, place the diced sweet potatoes on a baking sheet. Drizzle with 1 tablespoon of olive oil, sprinkle with salt and pepper, and toss to coat. Roast in the oven for 25-30 minutes or until tender, flipping halfway through cooking.
4. Step 4: Cut the tofu into cubes. In a large non-stick skillet, heat 1 tablespoon of olive oil over medium heat. Add the tofu cubes and sauté until golden on all sides, about 5-7 minutes. Add soy sauce, sesame oil, and minced garlic, and sauté for another minute until well coated and fragrant.
5. Step 5: In a small bowl, whisk together tahini, lemon juice, warm water, honey or maple syrup, ground cumin, cayenne pepper, and a pinch of salt to make the dressing. Adjust seasoning if needed.
6. Step 6: In a large bowl, combine cooked quinoa, roasted sweet potatoes, and sautéed tofu.
7. Step 7: Drizzle the tahini dressing over the ingredients and gently toss to combine.
8. Step 8: Top the grain bowl with chopped parsley, toasted sesame seeds, and any optional toppings like avocado or cucumber slices.
9. Step 9: Serve warm and enjoy your nourishing and delicious tahini grain bowl.

Tips & Variations

• Press the tofu well to remove excess moisture for better browning and texture.
• Swap quinoa for brown rice or farro if preferred.
• Add roasted chickpeas for extra protein and crunch.
• Adjust the cayenne pepper according to your heat preference.
• Use maple syrup instead of honey to keep the dish vegan.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stove, adding a splash of water or lemon juice to refresh the tahini dressing if it thickens.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different grain instead of quinoa?

Yes, you can substitute quinoa with grains like brown rice, couscous, or farro, depending on your preference and availability.

How do I make this dish vegan?

Simply replace the honey in the tahini dressing with maple syrup or agave syrup to keep the entire dish plant-based.

Warm Tahini Grain Bowl with Sweet Potatoes and Tofu Recipe

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★★★★★

4.7 from 117 reviews

• Author: Lana
• Total Time: 1 hour 5 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

This Warm Tahini Grain Bowl with Sweet Potatoes and Tofu is a wholesome, nutrient-packed meal combining roasted sweet potatoes, protein-rich tofu, and fluffy quinoa, all tossed in a flavorful tahini dressing. Perfect for a comforting lunch or dinner, it offers a delightful mix of textures and bold, aromatic flavors.

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Ingredients

Scale 1x2x3x

Grain Bowl

• 1 cup quinoa
• 2 cups water
• 1 large sweet potato, peeled and diced
• 2 tablespoons olive oil, divided
• Salt and pepper to taste
• 14 oz firm tofu, drained and pressed
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 2 cloves garlic, minced

Tahini Dressing

• 2 tablespoons tahini
• 2 tablespoons lemon juice
• 2 tablespoons warm water
• 1 tablespoon honey or maple syrup
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• Pinch of salt

Toppings

• 1/4 cup chopped fresh parsley
• 1/4 cup toasted sesame seeds
• Optional: sliced avocado, sliced cucumber, pickled red onions

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Instructions

1. Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the sweet potatoes.
2. Cook Quinoa: Rinse the quinoa under cold water to remove bitterness. In a medium saucepan, bring 2 cups of water to a boil. Add the quinoa, reduce heat to low, cover, and simmer for about 15 minutes until water is absorbed. Fluff with a fork and set aside.
3. Roast Sweet Potatoes: Place diced sweet potatoes on a baking sheet. Drizzle with 1 tablespoon olive oil, season with salt and pepper, and toss to coat evenly. Roast in the oven for 25-30 minutes, flipping halfway through, until tender and slightly caramelized.
4. Sauté Tofu: Cut tofu into cubes. Heat 1 tablespoon olive oil in a large non-stick skillet over medium heat. Add tofu cubes and sauté for 5-7 minutes until golden on all sides. Add soy sauce, sesame oil, and minced garlic, continue sautéing for another minute until fragrant and tofu is well-coated.
5. Prepare Tahini Dressing: In a small bowl, whisk together tahini, lemon juice, warm water, honey or maple syrup, ground cumin, cayenne pepper, and a pinch of salt. Taste and adjust seasoning as needed to balance flavors.
6. Combine Ingredients: In a large bowl, combine the cooked quinoa, roasted sweet potatoes, and sautéed tofu.
7. Toss with Dressing: Drizzle the tahini dressing over the combined ingredients and gently toss to evenly coat everything with the flavorful dressing.
8. Add Toppings: Top the grain bowl with chopped parsley, toasted sesame seeds, and any optional toppings such as sliced avocado, cucumber, or pickled red onions for extra freshness and texture.
9. Serve: Serve the grain bowl warm for a nourishing and satisfying meal.

Notes

• You can substitute quinoa with other grains like brown rice or bulgur if preferred.
• Pressing the tofu before cooking ensures better texture and flavor absorption.
• Adjust the cayenne pepper amount in the dressing according to your spice preference.
• For a vegan option, use maple syrup instead of honey in the dressing.
• Leftovers can be refrigerated for up to 3 days and are delicious served cold or reheated.

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Category: Grain Bowl
• Method: Baking
• Cuisine: Middle Eastern

Keywords: tahini grain bowl, roasted sweet potatoes, tofu bowl, healthy quinoa bowl, vegetarian lunch, Middle Eastern inspired, nourishing bowl