High-Protein Chipotle Sweet Potato Bowl Recipe
A vibrant and nutritious High-Protein Chipotle Sweet Potato Bowl featuring roasted sweet potatoes paired with crispy chipotle-spiced tofu, topped with a creamy jalapeño cilantro sauce, avocado, and pickled onions. This plant-based meal is packed with flavor, smoky heat, and satisfying textures, making it perfect for a wholesome lunch or dinner.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 30 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-inspired
- Diet: Vegan
Ingredients
Sweet Potato
- 1 medium sweet potato (about 500 g total)
Tofu and Seasoning
- 14 oz extra-firm tofu
- 1/4 cup nutritional yeast
- 1/4 cup chipotle in adobo sauce
- 1 tbsp reduced-sodium tamari
- 3/4 tbsp olive oil
- 1 tbsp smoked paprika
- 1/2 tbsp garlic powder
- 2 tbsp cornstarch
Sauce and Toppings
- 1/2 cup dairy-free yogurt (soy-based recommended)
- 1/2 cup fresh cilantro
- 1 tbsp lime juice
- Pickled jalapeño (to taste, about 1/4 cup used)
- Sea salt (pinch, to taste)
- Pickled onions (to taste, about 1/4 cup used)
- 1/2 medium avocado (diced)
- Lime slices for garnish
Instructions
- Preheat the oven: Preheat your oven to 400°F (205°C) with fan-forced setting. Line two baking trays with baking paper to prepare for roasting the sweet potatoes and tofu.
- Bake the sweet potatoes: Slice the sweet potato in half lengthwise and prick the flesh a few times with a fork. Place the sweet potato halves cut-side down on the first prepared baking tray. Bake on the middle rack for about 45 minutes or until the flesh is very soft when pierced.
- Prep the tofu: Press the extra-firm tofu using a clean kitchen towel to remove excess moisture. Once pressed, grate the tofu using the large holes of a box grater, spreading the grated tofu evenly on the second baking tray.
- Season the tofu: In a bowl or directly on the tray, combine nutritional yeast, chipotle in adobo sauce, reduced-sodium tamari, olive oil, smoked paprika, garlic powder, and cornstarch. Toss the grated tofu thoroughly to coat it evenly with the seasoning mixture, then spread it out on the tray in a single layer.
- Bake the tofu: Place the tofu on the top rack and bake for 30 minutes. Stir the tofu about three times during baking to promote even crisping and browning. The tofu should become crispy and golden brown.
- Blend the sauce: In a small blender, combine the dairy-free yogurt, pickled jalapeño, fresh cilantro, lime juice, and a pinch of sea salt. Blend until smooth. Refrigerate the sauce until ready to serve; it will thicken slightly as it chills.
- Assemble the bowls: Place one sweet potato half in each serving bowl. Top with a generous portion of the crispy chipotle tofu, diced avocado, and pickled onions. Drizzle the jalapeño cilantro yogurt sauce over the top and garnish with lime slices. Serve immediately and enjoy your flavorful, nutritious bowl!
Notes
- Pressing the tofu well is essential to achieving crispy texture when baked.
- Stirring the tofu multiple times during baking helps it cook evenly and develop a nice crust.
- The jalapeño yogurt sauce thickens as it chills; if it becomes too thick, thin with a little water or lime juice before serving.
- Feel free to adjust the amount of chipotle and jalapeño according to your preferred spice level.
- This recipe is gluten-free if you use gluten-free tamari and cornstarch.
