Jerk Tofu Grain Bowl
A delightful meatless grain bowl featuring perfectly jerked tofu, roasted sweet potatoes, and colorful bell peppers, all complemented by black beans for a satisfying vegetarian meal.
55 min
easy
6
305kcal
calories
38g
carbohydrates
12g
fat
7g
fiber
14g
protein
298mg
sodium
5g
sugar
Ingredients
500 g white rice
1 liter water
1 large sweet potato, peeled and cubed
3 tbsp coconut oil or vegetable oil, divided
1/2 red bell pepper, sliced
1/2 green bell pepper, sliced
1/2 orange bell pepper, sliced
1 package extra firm tofu
1 can black beans, drained and rinsed
jerk seasoning, to taste
2 tbsp jerk marinade/sauce
Directions
Step 1
In a saucepan, bring water and rice to a boil. Reduce heat, cover, and simmer for 20 to 25 minutes until the rice is tender and the water is absorbed. Keep warm.
Step 2
Preheat the oven to 230°C (450°F).
Step 3
Toss the cubed sweet potatoes in 1 tablespoon of oil and spread them on a baking sheet. Roast in the preheated oven for 15 to 20 minutes, until tender but not too soft.
Step 4
In a cast iron skillet, heat 1 tablespoon of coconut oil over medium-high heat. Saute the red, green, and orange bell peppers for 2 to 3 minutes. Remove from skillet and set aside.
Step 5
Add the remaining 1 tablespoon of coconut oil to the skillet. Add the tofu and cook for 6 to 8 minutes, turning occasionally until the edges are slightly crisp. Add jerk marinade and cook until the tofu starts to caramelize. Remove from heat.
Step 6
Warm the black beans in a microwave-safe dish until hot, stirring every 30 seconds, for 2 to 3 minutes.
Step 7
Assemble the grain bowls by dividing the rice, tofu, peppers, sweet potatoes, and black beans evenly into individual serving bowls.