This meatless grain bowl is made with tofu "jerked" to perfection. The addition of roasted sweet potatoes brings a surprise twist—all of which will have your tastebuds dancing for joy!
Ingredients
- white rice: 2 cups
- water: 4 cups
- sweet potato: 1 piece (cubed)
- coconut oil or vegetable oil: 3 Tbsp (or as needed, divided)
- red bell pepper: 0.5 piece (sliced)
- green bell pepper: 0.5 piece (sliced)
- orange bell pepper: 0.5 piece (sliced)
- extra firm tofu: 1 pack (14 ounce pack)
- black beans: 1 can (15 ounce can, drained and rinsed)
- jerk seasoning: 1 tsp (to taste)
- jerk marinade: 2 Tbsp
Metric Conversion
Stages of cooking
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Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes. Keep warm.
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Preheat the oven to 450 degrees F (230 degrees C).
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Toss cubed sweet potatoes in 1 tablespoon oil. Spread evenly on a baking sheet.
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Roast sweet potatoes in the preheated oven until tender but not too soft, 15 to 20 minutes.
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Heat a cast iron skillet with 1 tablespoon coconut oil over medium-high heat; add red, green, and orange bell peppers and saute for 2 to 3 minutes. Remove from the skillet and set aside.
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Add remaining 1 tablespoon coconut oil to the same skillet. Add tofu evenly. Cook for 2 minutes and gently flip to the other side. Continue cooking, turning occasionally, until tofu gets a little crisp on the edges, 6 to 8 minutes.
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Add jerk marinade, being deliberate about making sure tofu is covered. Once tofu starts to caramelize from the marinade, remove from heat.
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Warm black beans in a microwave-safe dish until hot, 2 to 3 minutes, stirring every 30 seconds.
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Assemble grain bowls: divide rice, tofu, peppers, sweet potatoes, and black beans evenly into individual serving bowls.
