This sweet potato bowl has been the lunch that is getting me through the month of January!
I’ve made some variation of it every week and haven’t gotten sick of it yet.
It’s such a hodgepodge of stuff and I originally wasn’t planning on sharing it – but when I posted it to my Instagram story a few weeks ago, a bunch of you asked me for the recipe – so let’s do it.
This is one of those bowls that is an amazing make-ahead dish for the week. I like to get all the ingredients prepped on Sunday, put it into a few separate containers, and then know that lunch is covered for the rest of the week! Phew.
I’ll admit, I don’t like to spend a ton of time meal prepping, but even spending an hour/two before the week starts is SO helpful. Prepping lunches for the week is one of my biggest things — if I’m running behind in the morning and don’t have time to throw something together — then I’ll likely either a) just eat unfulfilling snacks I have on hand and not be satisfied or b) spend money when I really don’t need to.
So if I spend an hour(ish) a week to just get lunches in order, and have extra time I’ll maybe get breakfast together (like this oatmeal) or cook up a couple of proteins – like chicken or ground turkey – for one or two dinners for the week. It helps, a lot. A lot!
Especially on days when I’m extra busy – whether it be a recipe shoot day, spending godforsaken hours editing photos, or if I’m out working until late – knowing that I have things prepped saves time, stress, and it makes us less likely to just order random take out on a weeknight.We like to save those days for the weekend. Erick can easily take over, or we can just throw together a bunch of stuff.
So! Let’s build a sweet potato bowl. Use this as your base! The sweet potato to me is a must because it’s my favorite. But then, add whatever you want to it — other roasted veggies (broccoli or butternut squash would be amazing), or change up the protein too. I actually love crispy tofu – I think it’s the best way to eat it – so give it a shot!
Oh, and (obviously) you can definitely make this for dinner too – I go smaller on the portion sizes for lunch, but if we’re having it for dinner I’ll add a little bit more of evvvverything. Extra sweet potatoes especially.
- 3-4 small sweet potatoes, peeled and sliced into thin rounds
- ½ cauliflower head, roughly chopped
- 3 tablespoons olive oil
- Salt and pepper
- 2 teaspoons paprika
- 1 package of extra firm tofu
- ¾ cupscrispy chickpeas
- 2 cups kale
- 1 lemon, juiced
- ½ cup pomegranate seeds
- ¼ cup Crumbled Feta
- Red Pepper Flakes
- Preheat oven to 450 degrees. Arrange the sweet potato rounds and cauliflower florets onto a rimmed baking sheet. Drizzle one tablespoon of olive oil over the vegetables, season with salt, pepper, and a teaspoon of paprika. Give the pan a good shake and make sure the vegetables are evenly coated. Roast the veggies in the oven for 20-25 minutes.
- To cook the tofu: Wrap a few paper towels around the extra firm tofu and squeeze gently to release extra liquid. If you have the time, put the wrapped tofu on a plate and place a heavy skillet (or something similar over) for 15-20 minutes to help get all the excess liquid out.. You want it as dry as possible! Next, cut the tofu into 1 inch cubes. Place into a large bowl and season it with salt, pepper, and paprika, toss to combine.
- Add a little bit of olive oil to a large skillet over medium high heat. Add in tofu, cooking for about 3-4 minutes per side until slightly golden brown. Once done, transfer to a plate.
- In a large bowl, toss the kale with the lemon juice. Massage the lemon juice well into the kale, and season with a little bit of salt and red pepper flakes. Divide the kale into bowls, top with some of the roasted sweet potatoes and cauliflower, tofu, a handful of chickpeas, pomegranate seeds and feta.