Sweet Potato Tofu Bowl Recipe

Name: Sweet Potato Tofu Bowl
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 14 to 16 ounces extra firm tofu (pressed and drained); 2 tablespoons tamari (or soy sauce); 1 tablespoon coconut aminos (or 2 teaspoons maple syrup mixed with 1 teaspoon water); 3/4 teaspoon chipotle powder (or smoked paprika); 3/4 teaspoon garlic powder; 1 large sweet potato (cut into ½-inch-thick wedges); Drizzle of olive oil; Generous dash of Aleppo pepper (or ancho chili powder or chipotle powder); Salt to taste; 6 medium shallots (peeled and quartered, or sliced thinly into rings); 3 tablespoons olive oil; 3 tablespoons lemon juice ((about 1 medium lemon)); 1 large garlic clove; 1 pound kale (stemmed and torn); 1 cup cooked quinoa; 1/2 cup pepitas (toasted); Dash of Za'atar; Dash of Aleppo pepper; Herb tahini dressing

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Sweet Potato Tofu Bowl with crispy tofu bacon bits, roasted sweet potato wedges, massaged kale, quinoa, crunchy roasted pepitas, and crispy shallots. This flavorful power bowl recipe is healthy, vegan, and easy to make.

Best sweet potato tofu bowl with crispy tofu, roasted sweet potato, kale, shallots, quinoa, and tahini dressing.

This is your sign to start grating your tofu! Use a wide cabbage peeler to make thin strips and marinate them in my smoky seasoning. Even self-proclaimed tofu haters won't be able to resist these crispy tofu bites. Or you can crumble the tofu into small pieces instead. This increases its surface area, making the tofu even more flavorful.

Meal prep this Sweet Potato Tofu Bowl ahead of time for a quick weeknight dinner. It's tasty both warm and chilled. Plus, it's high in plant-based protein, fiber, and iron.

This recipe was inspired by my Vegan Pastrami made from tofu, as well as this Easy Vegan Butter Chicken with Tofu.

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👩🏼‍🌾 Ingredients
🥬 Substitutions
📖 How to Make Sweet Potato Tofu Bowl
💡 Expert Tips
🙋🏽‍♀️ Recipe FAQs
🍽 Related Recipes
👩🏽‍🍳 Made This Recipe?
📖 Recipe
💬 Comments

👩🏼‍🌾 Ingredients

Kale, extra firm tofu, pepitas, garlic powder, seasoning, quinoa, lemon, tamari, garlic, chipotle powder, olive oil, and sweet potato on a white background.

Kale
Extra firm tofu
Sweet potato
Pepitas
Quinoa
Lemon
Garlic
Olive oil
Garlic powder
Chipotle powder or smoked paprika
Optional: Aleppo pepper or ancho chili powder, and za'atar

See the recipe card for quantities.

🥬 Substitutions

Kale - use lacinato or curly kale
Pepitas (hulled pumpkin seeds) - substitute with sunflower seeds, pecans, or omit entirely
Aleppo pepper - substitute with ancho chili powder or chipotle powder
Za'atar - add a sprinkle of za'atar to the salad for a subtle citrusy and nutty flavor
Nonspicy - this salad has a slight kick, but you can use smoked paprika instead of chipotle powder and Aleppo pepper for nonspicy
Extra dressing - add Lemon Herb Tahini as desired

Try these Healthy Sweet Potato Recipes. Visit my Vegan Salad Recipes page for more healthy salad ideas.

📖 How to Make Sweet Potato Tofu Bowl

For the full Sweet Potato Tofu Bowl recipe, scroll down to the bottom of the post. This is an overview.

Preheat the oven to 425ºF.

Grated tofu and a wide vegetable peeler on a round wooden cutting board.

Step 1. Use a Y-peeler or a large cabbage peeler to slice the tofu into thin sheets. Or crumble the tofu with your hands into small pieces (tofu crumbles).

Step 2. In a medium bowl, mix the tamari, coconut aminos, chipotle powder, and garlic powder. Transfer the tofu to the bowl with the marinade. Gently toss the tofu until it is evenly coated in the marinade. Set aside.

Seasoned sweet potato wedges on a baking sheet.

Step 3. Transfer the sweet potato to a large baking sheet. Add a drizzle of olive oil, Aleppo pepper, and salt to taste. Toss to coat the wedges evenly.

Step 4. Transfer the shallots to a second large baking sheet. Add a drizzle of olive oil and salt to taste.

Grated marinated tofu on a white baking sheet.

Step 5. Transfer the tofu to a third large, rimmed baking sheet. Spread the pieces in an even layer.

Roast the tofu and veggies for about 20 minutes, or until caramelized and tender, with the sweet potato on the top rack, shallots in the middle, and tofu on the bottom. Toss the vegetables after 10 minutes, and the tofu every 5 minutes.

Torn kale, grated garlic, olive oil, and lemon juice in a white bowl.

Step 6. Place the torn kale into a large bowl. Add the olive oil, lemon juice, garlic, and salt. Massage the kale until bright green and shiny.

Add the tofu, quinoa, pepitas, and shallots. Toss to combine. Serve topped with the sweet potato.

💡 Expert Tips

Quinoa: For one cup of cooked quinoa, use one-third cup dry. Cook in vegetable broth for even more flavor.
Crispy tofu: Spread the tofu in a thin and even layer on a large baking sheet so it browns evenly. Toss frequently so it does not burn.
Seasoning: The seasoning for this salad truly makes it unique. Aleppo pepper and za'atar add spicy, citrusy, and nutty undertones. However, feel free to omit them as needed.
Toasted pepitas - Toasting the pumpkin seeds is optional. To toast, preheat your oven to around 325°F. Sprinkle with salt or any other desired seasonings. (Optional–add a drizzle of oil.) Spread the pepitas in a single layer on a baking sheet. Bake for about 10 to 15 minutes, stirring or shaking the pan halfway through.
Dressing - This salad has many flavors and does not require additional dressing. However, I enjoy the creaminess of this Lemon Herb Tahini with the sweet potato.
Storage: Refrigerate any remaining salad in an airtight container for up to 4 days.

🙋🏽‍♀️ Recipe FAQs

What is Aleppo pepper?

Aleppo-style pepper comes from a burgundy chile also known as the Halaby pepper and is about half as spicy as most chili flakes. Its taste can be described as a balance of mild heat and fruity, slightly sweet undertones.

Should I peel the sweet potato?

The skin of sweet potatoes contains additional fiber and nutrients, including antioxidants. However, If you prefer a smoother texture, you may want to peel them.

Can I prep this the day before?

To prep this Sweet Potato Tofu Bowl ahead of time, cook the quinoa, tear the kale, peel and cut the shallots, cut the sweet potato, toast the pepitas, and marinate the tofu. Refrigerate in airtight containers.