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.
Ingredients
Scale
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
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the sweet potatoes.
- 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.
- 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.
- 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.
- 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.
- Combine Ingredients: In a large bowl, combine the cooked quinoa, roasted sweet potatoes, and sautéed tofu.
- Toss with Dressing: Drizzle the tahini dressing over the combined ingredients and gently toss to evenly coat everything with the flavorful dressing.
- 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.
- 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
