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!
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Sweet Potato & Tofu Nourish Bowl
Easy, healthy nourish bowl with crispy air fryer tofu, tender spiced sweet potato, and fresh Mexican-inspired toppings. Perfect for a balanced dinner.
Servings 4 serves
Calories 587kcal
Equipment
- Air fryer
Ingredients
Sweet Potato
- 2 large sweet potatoes diced into 1½-inch chunks; approx. 2 lbs (900g)
- 2 tbsp olive oil extra virgin; approx. 28g
- 2 tsp smoked paprika
- 1 tsp ground cumin
- ½ tsp salt approx. 3g
Crispy Tofu
- 16 oz extra firm tofu pressed 10 minutes then cut into 1-inch cubes; approx. 450g
- 1 tsp olive oil extra virgin; approx. 5g
- 2 tbsp low-sodium soy sauce approx. 30g
- 1 tbsp corn starch approx. 8g
- 1 tsp garlic powder
- 1 tsp onion powder
- ¼ tsp black pepper (optional)
Toppings
- 1 cup hummus approx. 240g
- 1 medium avocado diced; approx. 150g
- 9 oz cherry tomatoes halved; approx. 255g
- ½ cup corn kernels (fresh, frozen, or canned); approx. 75g
- 14 oz black beans 1 can; drained and rinsed; approx. 400g total
- ½ cup fresh cilantro (called coriander in AU/UK)
- 1 lime cut into wedges
Instructions
Sweet Potato
- Add diced sweet potatoes to a large mixing bowl. Drizzle with olive oil and sprinkle with smoked paprika, cumin, and salt. Toss until evenly coated.
- Preheat the air fryer to 380°F (190°C). Add sweet potatoes to the basket in a single layer and cook for 20 minutes, shaking halfway through, until tender and golden.
Crispy Tofu
- In a clean bowl, combine the tofu cubes with olive oil, soy sauce, cornstarch, garlic powder, onion powder, and black pepper (if using). Toss gently to coat without breaking the tofu.
- Preheat the air fryer to 400°F (200°C). Arrange tofu in a single layer in the basket and cook for 10 minutes, shaking halfway through, until golden and crispy.
To Serve
- Spread about ¼ cup of hummus in the base of each bowl. Divide the sweet potato and tofu evenly among bowls.
- Top with avocado, cherry tomatoes, corn, black beans, and chopped cilantro. Serve each bowl with a wedge of lime.
Nutrition
Calories: 587kcal | Carbohydrates: 73g | Protein: 27g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 13g | Sodium: 1217mg | Potassium: 1550mg | Fiber: 21g | Sugar: 9g | Vitamin A: 17093IU | Vitamin C: 28mg | Calcium: 152mg | Iron: 7mg
Tine says
the sweet potato and crunchy chickpeas go so well together, and it’s super filling too!! definitely making this again.