if you’re craving a hearty and healthy meal, look no further. for those craving extra protein, sautéed shrimp is a great addition.

Serves 4, great for leftovers the next day

Ingredients

Bowl
1 cup brown rice
1 (14 oz/400g) package firm tofu, cubed
1 tbsp. gf tamari
1 tbsp. sesame oil
1 sweet potato, peeled and large diced
1/2 red onion, large diced
1 yellow bell pepper, cut into 1" squares
1 red bell pepper, cut into 1" squares
2 zucchinis, sliced lengthwise in half, sliced into 1/2" half disks
4 tbsps. olive oil
2 tsps. paprika
1 tsp. garlic powder
S+P
1 avocado, large diced (optional)
1 mango, large diced (optional)
sprouts to garnish

Dressing
1/3 cup coconut milk
1/8 cup peanut butter
2 tsps. gf tamari
2 tsps. sesame oil
1 tsp sambal oelek or chili sauce of choice

Instructions

Cook brown rice according to package instructions. Ratio of 1 cup of rice to approximately 2 cups of water. Bring water to a boil and reduce down to a simmer. Cover. Turn off at the end and let sit for 10 minutes.

Preheat oven to 400F.

Peel and dice sweet potato. Reserve in a bowl. Slice red onions, bell peppers and zucchinis. Reserve in a separate bowl. In each bowl, season and toss with 2 tbsps olive oil, 1 tsp paprika, 1/2 tsp garlic powder, and S+P to taste.

Pat down tofu with paper towel to dry, cut into cubes, and toss with gf tamari and sesame oil. Lay out tofu on half a baking sheet, while laying out the sweet potato on the other half. Bake until both are golden brown, 20 minutes.

When the first sheet has been in the oven for about 10 minutes, lay out red onions, bell peppers and zucchini on another baking sheet. Bake until just cooked through. Approximately 10 minutes.

While things are doing magic in the oven, cut mango and avocado.

Whisk together coconut milk, peanut butter, gf tamari, sesame oil, and sambal oelek for dressing.

Assemble ingredients into 4 bowls. Top with sprouts and drizzle with coconut peanut sauce.