Lentils.org

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Lentils.org

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Miso Tofu & Lentil Energy Bowl

Prep Time: 15 Minutes

Total time: 1 Hour

Servings: 4

We call it an energy bowl for a reason! This dish is sure to give you what you need to power through any busy day.

Lentils.org

Recipe by

Lentils.org

View All

Ingredients

Directions

Nutrition

Ingredients

    2 medium sweet potatoes

    15 oz (450 g) cubed firm tofu

    1 cup (250 mL) cooked green lentils

    1 cup (250 mL) cooked short-grain brown rice

    1 1/3 cups (325 mL) frozen shelled edamame, thawed

    1 ripe avocado, sliced

    5 g pkg seaweed snacks

    DRESSING:

    2 Tbsp (30 mL) white miso

    1 Tbsp (15 mL) rice vinegar

    1/4 cup (60 mL) water

    1/4 cup (60 mL) canola oil


Directions

  1. Preheat oven to 400°F (200°C). Line a large baking sheet with foil.
  2. Wash sweet potatoes and prick all over with a fork. Place on one side of prepared baking sheet. Roast for 35 minutes.
  3. To make dressing, whisk miso and vinegar together in a small bowl. Gradually whisk in oil, then water until smooth.
  4. Pat tofu dry with paper towels then combine with about one-third of miso dressing in a medium bowl. After sweet potatoes have cooked, add tofu to the baking sheet and spread into an even layer. Bake for 15-20 minutes or until tofu is sizzling and sweet potatoes are very tender. Slice sweet potatoes into thick rounds.
  5. Divide lentils and rice among four shallow bowls. Top each bowl with sliced sweet potato, tofu, edamame, and avocado. Drizzle with remaining miso dressing. Add a few pieces of crumbled seaweed snacks to each bowl. This dish can be served hot or cold.

Nutritional Information

  • Serving Size: 1 2/3 cups (400 mL)
  • Per serving:
  • Calories 580
  • Total Fat 30 g
  • Saturated Fat 3 g
  • Cholesterol 0 mg
  • Carbohydrates 57 g
  • Dietary Fibre 13 g
  • Sugar 6 g
  • Protein 24 g
  • Sodium 460 mg
  • Potassium 137 mg
  • Folate 137 mcg