Meatless Grain Bowl

Meatless Grain Bowl

This meatless grain bowl features tofu "jerked" to perfection, with roasted sweet potatoes adding a delightful twist. The combination of flavors will have your taste buds dancing with joy!

Ingredients

• 2 cups white rice
• 4 cups water
• 1 large sweet potato, peeled and cubed
• 3 tablespoons coconut oil or vegetable oil, or as needed, divided
• 1/2 red bell pepper, sliced
• 1/2 green bell pepper, sliced
• 1/2 orange bell pepper, sliced
• 1 (14 ounce) package extra firm tofu
• 1 (15 ounce) can black beans, drained and rinsed
• 1 teaspoon jerk seasoning, or to taste
• 2 tablespoons jerk marinade

Directions

1. Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes. Keep warm.
2. Preheat the oven to 450 degrees F (230 degrees C).
3. Toss cubed sweet potatoes in 1 tablespoon oil. Spread evenly on a baking sheet.
4. Roast sweet potatoes in the preheated oven until tender but not too soft, 15 to 20 minutes.
5. Heat a cast iron skillet with 1 tablespoon coconut oil over medium-high heat; add red, green, and orange bell peppers and saute for 2 to 3 minutes. Remove from the skillet and set aside.
6. Add remaining 1 tablespoon coconut oil to the same skillet. Add tofu evenly. Cook for 2 minutes and gently flip to the other side. Continue cooking, turning occasionally, until tofu gets a little crisp on the edges, 6 to 8 minutes.
7. Add jerk marinade, being deliberate about making sure tofu is covered. Once tofu starts to caramelize from the marinade, remove from heat.
8. Warm black beans in a microwave-safe dish until hot, 2 to 3 minutes, stirring every 30 seconds.
9. Assemble grain bowls: divide rice, tofu, peppers, sweet potatoes, and black beans evenly into individual serving bowls.