A filling meal-prep bowl built with crispy tofu, roasted sweet potato, cooked vegetables, soy curls, and a light PB2 lime sauce.
The bowl is meant to feel practical and repeatable: enough protein to be filling, plenty of vegetables, and a sauce that keeps the meal from feeling plain.
Base Bowl Ingredients
- 2 blocks extra-firm tofu
- 1 1/2-2 cups dry soy curls
- 3 medium sweet potatoes
- 4 cups broccoli florets
- 8 oz mushrooms, sliced or chopped
- 4-6 cups spinach or other greens
- 1 red bell pepper, sliced or chopped
- 1-2 cups red cabbage, optional
- Garlic powder, smoked paprika, black pepper, and salt, to taste
- 6 tablespoons fortified nutritional yeast
- 2 tablespoons ground flaxseed, or hemp hearts as preferred
PB2 Lime Sauce
- 3/4 cup PB2 powder
- 1/4 cup lime juice
- 3 tablespoons soy sauce or tamari
- 2 tablespoons rice vinegar
- 1-2 tablespoons maple syrup, optional
- 2 cloves garlic, grated or minced
- 1-2 teaspoons grated ginger
- Water to thin
- Small pinch of iodized salt, optional
Instructions
- Preheat the oven to 400 F.
- Dice the sweet potatoes into small cubes. Season with garlic powder, smoked paprika, black pepper, and a small pinch of salt.
- Spread the sweet potatoes on a baking sheet and roast for 25-35 minutes, or until tender and browned around the edges.
- Press the tofu, then crumble or cut it into small cubes.
- Season the tofu with soy sauce or tamari, garlic powder, smoked paprika, black pepper, and nutritional yeast.
- Spread the tofu on a baking sheet and bake for 25-30 minutes, stirring once, until firmer and lightly crisp.
- Rehydrate the soy curls in hot broth or seasoned water for about 10 minutes, then drain well and squeeze out extra liquid.
- Roughly chop the soy curls and pan-sear or bake them with soy sauce or tamari, garlic, ginger, smoked paprika, and a little lime juice.
- Steam or roast the broccoli.
- Cook the mushrooms and greens in a pan until the mushrooms soften and the greens wilt down.
- Whisk together the PB2 powder, lime juice, soy sauce or tamari, rice vinegar, garlic, ginger, optional maple syrup, and enough water to make the sauce pourable.
- Assemble each bowl with roasted sweet potato, crispy tofu, soy curls, broccoli, mushrooms and greens, bell pepper or cabbage, PB2 lime sauce, nutritional yeast, and ground flaxseed or hemp hearts.
Meal Prep
These bowls are easiest to prep when the sauce is stored separately and added when serving.
For each bowl, aim for about 1/3 block tofu, 1/4 to 1/3 cup dry soy curls after cooking, 1/2 medium sweet potato, cooked vegetables, and a spoonful of sauce.
Make It Your Own
The base bowl is flexible. Start with the main ingredients, then adjust based on what you have and what keeps you full.
- Use red cabbage raw for crunch, or leave it out if you want a softer bowl.
- Use hemp hearts instead of ground flaxseed if that is what you keep on hand.
- Add extra lime juice or a splash of water if the sauce gets too thick after chilling.