Roasted Sweet Potato & Za’atar Tofu Rice Bowl with Cilantro-Mint Yogurt
Roasted sweet potatoes
- 3 medium sweet potatoes (peeled & diced into ½- to ¾-in. pieces)
- 2 Tbsp. extra virgin olive oil
- 1 tsp. salt
Za’atar tofu
- 15 oz. pkg. extra-firm tofu (drained, pressed & diced into ¾-in. cubes)
- 2 Tbsp. extra virgin olive oil
- 1 tsp. za’atar seasoning blend
- ½ tsp. salt
Cilantro-mint yogurt
- 1 cup fresh cilantro leaves (loosely packed)
- 1 cup fresh mint leaves (loosely packed)
- 1 garlic clove
- 2 Tbsp. fresh lime juice
- ¾ cup unsweetened plain non-dairy yogurt
- ¼ tsp. salt
- 1/8 tsp. ground coriander
- Freshly ground black pepper (to taste)
Rice
- 3 cups cooked jasmine rice
- ½ cup pomegranate arils
- 2 tsp. black sesame seeds
- Salt & pepper (to taste)
Roasted sweet potatoes
- Preheat oven to 425 degrees F. Line baking sheet with parchment paper or silicone baking mat. Arrange diced potatoes on baking sheet and toss with olive oil and salt to coat. Roast for 30 minutes, stirring halfway, or until tender and golden at the edges.
Za’atar tofu
- In medium nonstick skillet, heat olive oil over medium heat. Add tofu, za’atar seasoning and salt. Stir to coat. Cook for 8-9 minutes, stirring occasionally, or until crisp and golden on most sides.
Cilantro-mint yogurt
- In food processor fitted with an “S” blade, add cilantro, mint, garlic and lime juice. Process until finely chopped.
- Use rubber spatula to spoon yogurt into small bowl. Add herb mixture, salt, coriander and black pepper and gently stir until completely combined. Season to taste with additional salt and pepper, if needed.
Assembly
- Fill four individual serving bowls with approximately ¾ cup cooked rice. Divide roasted sweet potatoes and tofu evenly among the bowls.
- Drizzle each bowl with cilantro mint yogurt, and sprinkle pomegranate arils and sesame seeds evenly on top. Season to taste with additional salt and pepper, if desired. Serve immediately.
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