Name: Roasted Sweet Potato & Za’atar Tofu Rice Bowl with Cilantro-Mint Yogurt
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 3 medium sweet potatoes (peeled & diced into ½- to ¾-in. pieces); 2 Tbsp. extra virgin olive oil; 1 tsp. salt; 15 oz. pkg. extra-firm tofu (drained, pressed & diced into ¾-in. cubes); 2 Tbsp. extra virgin olive oil; 1 tsp. za’atar seasoning blend; ½ tsp. salt; 1 cup fresh cilantro leaves (loosely packed); 1 cup fresh mint leaves (loosely packed); 1 garlic clove; 2 Tbsp. fresh lime juice; ¾ cup unsweetened plain non-dairy yogurt; ¼ tsp. salt; 1/8 tsp. ground coriander; Freshly ground black pepper (to taste); 3 cups cooked jasmine rice; ½ cup pomegranate arils; 2 tsp. black sesame seeds; Salt & pepper (to taste)

This un-bowl-lievable dish starts with steamy jasmine rice topped with roasted sweet potatoes, za’atar tofu and a creamy, dairy-free cilantro-mint yogurt. Topped with pomegranate arils for a colorful crunch, this bowl is sure to spice things up!

Homemade Plant-Based Jasmine Rice Bowl with Roasted Sweet Potato, Za’atar Tofu, Cilantro-Mint Yogurt and Pomegranate Arils | Vitacost.com/Blog

0 from 0 votes

Roasted Sweet Potato & Za’atar Tofu Rice Bowl with Cilantro-Mint Yogurt

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 4

Calories 564 kcal

Ingredients

Roasted sweet potatoes

3 medium sweet potatoes peeled & diced into ½- to ¾-in. pieces
2 Tbsp. extra virgin olive oil
1 tsp. salt

Za’atar tofu

15 oz. pkg. extra-firm tofu drained, pressed & diced into ¾-in. cubes
2 Tbsp. extra virgin olive oil
1 tsp. za’atar seasoning blend
½ tsp. salt

Cilantro-mint yogurt

1 cup fresh cilantro leaves loosely packed
1 cup fresh mint leaves loosely packed
1 garlic clove
2 Tbsp. fresh lime juice
¾ cup unsweetened plain non-dairy yogurt
¼ tsp. salt
1/8 tsp. ground coriander
Freshly ground black pepper to taste

Rice

3 cups cooked jasmine rice
½ cup pomegranate arils
2 tsp. black sesame seeds
Salt & pepper to taste

Instructions

Roasted sweet potatoes

Preheat oven to 425 degrees F. Line baking sheet with parchment paper or silicone baking mat. Arrange diced potatoes on baking sheet and toss with olive oil and salt to coat. Roast for 30 minutes, stirring halfway, or until tender and golden at the edges.

Za’atar tofu

In medium nonstick skillet, heat olive oil over medium heat. Add tofu, za’atar seasoning and salt. Stir to coat. Cook for 8-9 minutes, stirring occasionally, or until crisp and golden on most sides.

Cilantro-mint yogurt

In food processor fitted with an “S” blade, add cilantro, mint, garlic and lime juice. Process until finely chopped.
Use rubber spatula to spoon yogurt into small bowl. Add herb mixture, salt, coriander and black pepper and gently stir until completely combined. Season to taste with additional salt and pepper, if needed.

Assembly

Fill four individual serving bowls with approximately ¾ cup cooked rice. Divide roasted sweet potatoes and tofu evenly among the bowls.
Drizzle each bowl with cilantro mint yogurt, and sprinkle pomegranate arils and sesame seeds evenly on top. Season to taste with additional salt and pepper, if desired. Serve immediately.

Recipe Notes

Order the ingredients you need to make this recipe at Vitacost.com!

Nutrition Facts

Roasted Sweet Potato & Za’atar Tofu Rice Bowl with Cilantro-Mint Yogurt

Amount Per Serving (1 g)

Calories 564 Calories from Fat 180

% Daily Value*

Fat 20g31%

Saturated Fat 3g15%

Polyunsaturated Fat 3g

Monounsaturated Fat 12g

Sodium 1010mg42%

Potassium 945mg27%

Carbohydrates 82g27%

Fiber 9g36%

Sugar 13g14%

Protein 16g32%

Vitamin A 24846IU497%

Vitamin C 20mg24%

Calcium 235mg24%

Iron 5mg28%

* Percent Daily Values are based on a 2000 calorie diet.