Sweet Potato, Tofu, and Avocado Breakfast Bowl
From Jenny Sugar, POPSUGAR
Notes
- If you want to prep for a few mornings at once, roast three sweet potatoes ahead of time, store them in the fridge, and warm one up in the microwave in the morning.
- The recipe is pretty flavorful due to the marinated tofu, but feel free to add some of your favorite herbs and spices when roasting the sweet potato or top with hot sauce for an added kick.
Ingredients
- 1 small sweet potato
2 squares store-bought marinated baked tofu (Trader Joe's [1] or Nasoya Terriyaki [2])
1/2 small avocado (or 1/4 large)
1 tablespoon salted cashews, chopped (optional)
Directions
- Wash the sweet potato and make about six small cuts on the sides.
- Microwave it for two minutes. Flip it over and microwave for another two to three minutes or until it's soft when gently squeezed.
- While the sweet potato is cooking, cube the tofu and slice the avocado. Keep the tofu cold or warm it up in the microwave for 20 seconds.
- Cut the sweet potato in cubes, place them in a bowl, top with the tofu and avocado (and optional cashews), and enjoy.
Without cashews:
With cashews:
Source: Calorie Count [3]
Information
- Category
- Breakfast/Brunch
- Cuisine
- North American
- Yield
- 1 serving
- Total Time
- 9 minutes, 59 seconds
Nutrition
- Calories per serving
- 317 (366 with cashews)