This Sweet Potato & Tofu Nourish Bowl is so simple to make but so tasty and nutritious. I made mine using the Tefal Dual Drawer Air Fryer which is super handy if you’re cooking two dishes at once. It has a sync function so both recipes will finish cooking at the same time. You can just load it up and walk away!

Colorful bowl of fresh avocado, cilantro, tofu and sweet potato on a bed of hummus.

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Sweet Potato & Tofu Nourish Bowl

This simple nourish bowl is a nutritious and filling dinner that is easy to make with Mexican inspired toppings. The tofu goes extra crispy in the air fryer and the sweet potato is tender, creamy and mildly spiced. A balanced family dinner with lots of fresh toppings.

Course Main Course

Cuisine Mexican

Prep Time 15

Cook Time 18

Servings people

Calories 587kcal

Equipment

Air fryer

Ingredients

Sweet Potato

2 large sweet potatoes
2 tbsp olive oil extra virgin
2 tsp smoked paprika
1 tsp cumin
1/2 tsp salt

Crispy Tofu

450 g extra firm tofu pressed for 10 minutes then sliced into 1-inch (2.5cm) cubes
1 tsp olive oil extra virgin
2 tbsp soy sauce low sodium
1 tbsp corn starch
1 tsp garlic powder
1 tsp onion powder
1/4 tsp cracked pepper

Toppings

1 cup hummus
1 avocado diced
9 oz cherry tomatoes halved
1/2 cup corn kernels
14 oz can of black beans drained and rinsed
1/2 cup fresh cilantro (coriander)
1 lime sliced into wedges

Instructions

Sweet Potato

Trim ends of sweet potato, then dice into 1.5 inch (3.5cm) pieces. Transfer to a large mixing bowl.
Add olive oil, smoked paprika, cumin and salt to the sweet potatoes. Coat well, then transfer to air fryer and cook for 20 minutes at 380F (190C), shaking the basket half way through.

Crispy Tofu

Add the cubed tofu to a mixing bowl. Add olive oil, soy sauce, corn starch, garlic powder, onion powder and pepper (optional). Mix gently with your hands to coat.
Place tofu in air fryer basket in a single layer. Cook for 10 minutes at 400°F (200°C), shaking the basket half way through.

To Serve

Spread roughly 1/4 cup of hummus across the base of each bowl.
Divide the sweet potato and crispy tofu amongst the bowls, placing it on top of the bed of hummus.
Add remaining toppings: corn, cherry tomatoes, black beans, avocado and cilantro. Serve with a wedge of lime.