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Tofu Sweet Potato Bowl with Tahini Sauce
Ingredients
- 2 medium sweet potatoes, peeled and evenly diced into 1-inch pieces (about 3 1/2 cups)
- 1/4 cup unsalted vegetable broth
- 15 ounces (1 block) extra firm tofu, drained and excess moisture removed, diced into 1×1-inch pieces
- 1/2 tsp garlic powder
- 1 1/2 tsp Spanish paprika, divided
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 tsp sunflower, olive or sesame oil
- 2 cups chopped kale, chard, or spinach (or combination)
- 2 1/2 cups cooked brown rice
- Sweet Tahini Sauce (see Sauces Book)
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