Herbaceous Chimichurri Tofu Bowls with Roasted Sweet Potatoes and Grains

These colorful grain bowls bring together crispy seared tofu, a medley of roasted orange and purple sweet potatoes and a bed of fresh spinach mixed with warm grains. The star is the herbaceous chimichurri sauce, which brightens every bite with its tangy, garlicky kick.

Finished with a drizzle of creamy chimichurri mayo and a squeeze of lemon, this bowl is both satisfying and refreshing. Perfect for a light lunch or a quick dinner, it’s a wholesome meal that comes together in under an hour.

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Ingredients

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

2.5 ounce SpinachView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 unit Sweet PotatoView ingredient guideLike ingredientDislike ingredient

1 unit TofuView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 unit Purple Sweet PotatoView ingredient guideLike ingredientDislike ingredient

1 unit Microwavable Grain BlendView ingredient guideLike ingredientDislike ingredient

2 ounce ChimichurriView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C). Dice the sweet potatoes into ½-inch pieces. Halve, peel and cut the red onion into ½-inch wedges. Zest the lemon, then quarter it. Drain the tofu and press out excess water with paper towels. Cut the tofu crosswise into three pieces, then stand each piece upright and halve vertically to get six thin planks. Season the tofu generously with salt.
2. On a baking sheet, toss the diced sweet potatoes and onion wedges with a drizzle of cooking oil, salt and pepper. Roast on the middle rack until browned and tender, about 20-25 minutes.
3. Heat a large drizzle of cooking oil in a large pan over medium-high heat. Add the tofu planks and cook without moving until golden brown and crispy, 3-5 minutes per side. If the pan seems dry, add more oil as needed. Transfer the cooked tofu to a paper towel-lined plate.
4. While the tofu cooks, make the chimichurri mayo: In a small bowl, combine the mayonnaise, half of the chimichurri sauce and as much lemon zest as you like.
5. Massage the grain blend package to separate the grains. Partially open the package and microwave until warmed through, about 1½-2 minutes. In a medium bowl, toss together the warm grains, spinach, remaining chimichurri, a drizzle of olive oil, juice from one lemon wedge (two wedges for 4 servings), salt and pepper.
6. Divide the spinach-grain salad among shallow bowls. Top with the roasted sweet potato jumble and crispy tofu in separate sections. Drizzle with the chimichurri mayo and serve with the remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use regular potatoes instead of sweet potatoes?

Yes, you can substitute with any firm potato, but the sweet potatoes add a nice earthy sweetness that complements the chimichurri.

How do I store leftovers?

Store the components separately in airtight containers in the fridge for up to 3 days. Reheat the grains and sweet potatoes and enjoy the tofu cold or re-crisped in a pan.

Is this recipe gluten-free?

The ingredients are naturally gluten-free, but check the grain blend label to ensure it contains no gluten-containing grains.