Description
A warm, grounding bowl that nourishes without overwhelming the gut.
Ingredients
Scale
- 1 cup uncooked jasmine or basmati rice (or 3 cups cooked), or brown if tolerated
- 1 medium sweet potato, peeled and cubed
- 1 block (14 oz) firm or extra-firm tofu, pressed and cubed
- 1 tablespoon olive oil (optional, for roasting)
- ½ teaspoon sea salt, divided
- ¼ teaspoon black pepper
- 2 cups leafy greens (spinach, arugula, or chopped kale)
- 1 cup cucumber, sliced or diced
- 1 tablespoon chopped fresh parsley or cilantro (optional)
For the tahini drizzle:
- 2 tablespoons tahini
- 1 tablespoon lemon juice
- 2–4 tablespoons warm water (to thin)
- Pinch of sea salt
Instructions
- Cook the rice
- Cook brown rice according to package directions. Fluff and set aside.
- Roast the sweet potatoes
- Preheat oven to 400°F (200°C).
- Toss sweet potato cubes with olive oil (if using), a pinch of salt, and pepper.
- Spread on a baking sheet and roast for 20–25 minutes, until tender and lightly caramelized.
- Cook the tofu
- Heat a skillet over medium heat.
- Add tofu cubes and cook 6–8 minutes, turning occasionally, until lightly golden on all sides.
- Season with a pinch of salt.
- Make the tahini drizzle
- In a small bowl, whisk together tahini, lemon juice, salt, and warm water.
- Add water slowly until you reach a smooth, pourable consistency.
- Assemble the bowls
- Divide brown rice between two bowls.
- Top with roasted sweet potatoes, tofu, leafy greens, and cucumber.
- Drizzle with tahini sauce and finish with fresh herbs if using.
- Enjoy!
Notes
Chef’s Notes (Because This Is Where the Magic Is)
- If you’re on a stricter gut protocol, lightly sauté the greens instead of serving them raw.
- For extra digestive support, add a sprinkle of fresh grated ginger to the tahini sauce.
- This bowl is great for meal prep and keeps well for 2–3 days in the fridge.
- If you want more protein, add hemp seeds or pumpkin seeds on top.