Maple miso whipped sweet potatoes topped with marinated kale and crispy cornmeal crusted tofu. A cozy bowl packed with protein and umami flavor.
Fall is for the coziest bowls. And while I love a good cozy bowl of soup this time of year, I often will feel my most satisfied when I am served something that has more of a chew to it. So let’s make a power bowl with a combo of these elements instead. Best part, it’s balanced and tasty enough to serve as a holiday main as well.
WHY YOU’LL LOVE THIS MAPLE MISO WHIPPED SWEET POTATO BOWL
- High in plant protein. When made with super firm tofu, this sweet potato bowl packs in 27 grams of protein per serving.
- A great way to get in your veggies. This bowl provides a mix of both green cruciferous veggies from the kale and beta carotene from the sweet potatoes. Both provide a ton of antioxidants that help to reduce chronic disease.
- Easy to make. This plate might look fancy, but it comes together relatively easily as all the cooking is done in the oven. Blend up the sweet potatoes afterward and then assemble.
FREQUENTLY ASKED QUESTIONS
The two sources of soy in this recipe are the tofu and miso paste. If you are looking to replace these items, I would recommend enjoying the whipped sweet potato with some crispy quinoa and crispy roasted chickpeas or lentils. You can substitute the miso for some chickpea miso paste or a teaspoon of Better Than Bouillon vegetable base.
I find that this recipe is best when made fresh. If you still wish to meal prep, here are some suggestions. The sweet potato whip can be made and stored in an airtight container in the fridge for up to 3 days. To reheat, place the container in the microwave for 1 minute to 1 minute 30 seconds to warm through before serving. The kale can be stored in an airtight container for up to 4 days in the fridge. If making the tofu, store in an airtight container in the fridge for up to 3 days. To reheat the tofu, place the tofu in an air fryer or a toaster oven for 5-8 minutes until warmed through and slightly crispy around the edges.
Instead of making the whole meal at once, plan to prepare some elements of this at the start of the week to help make this recipe faster. Prep the tofu by draining and pressing out most of the liquid before tearing it into chunks and storing it in the fridge. You can also make the kale salad ahead of time and roast the sweet potatoes in advance then store in separate containers until ready to use as needed for the recipe. This helps cut prep and cook time down significantly.
- 2 lb sweet potatoes, scrubbed well and pierced with a fork (about 3 medium potatoes)
- 1 small bulb of garlic, 1/4-in of top sliced off to expose the cloves
- Avocado oil or roasting
- 1 tbsp yellow miso paste
- 2 tsp maple syrup
- 1/4–1/2 cup vegetable broth
- 1 lb block extra firm tofu, drained and pressed
- Juice of half a large lemon
- 1 1/2 tbsp tamari
- 1 1/2 tbsp avocado oil
- 2 tbsp corn meal
- 1 tbsp cornstarch
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp fresh thyme
- 12 leaves of kale, stems removed and thinly sliced
- 3 stalks spring onions, stems removed and thinly sliced
- Juice of half a large lemon
- 2 tsp extra virgin olive oil
- 1 tsp maple syrup
- 1 tsp dijon mustard
- Kosher salt to taste
INSTRUCTIONS
- Preheat oven to 425F. Cut the sweet potatoes lengthwise and place face up on a baking tray with the bulb of garlic. Drizzle the sweet potatoes and garlic with a little oil then flip the potatoes and garlic cut side down on the tray. Bake in the oven for 30-40 minutes until the potatoes are caramelized on the bottom and soft.
- Tear the block of tofu into 1-inch chunks and placing it in a large container with the lemon juice and tamari. Seal and toss the tofu and allow to sit for 5 minutes. Add the oil, cornstarch, cornmeal and seasonings then seal the container and carefully shake again to evenly coat.
- Spread the tofu out on a parchment lined baking tray with space between the pieces. Bake in the oven for 30 minutes, flipping after 20 minutes of baking.
- While everything bakes, prepare the kale. Add the kale, spring onions, lemon, oil, maple syrup, mustard, and a generous pinch of salt. Use your hands to massage the ingredients into the kale to soften it. Cover and place in the fridge until ready to serve.
- When the sweet potato is safe to handle, scrape out the filling and squeeze out the garlic into a food processor with the miso paste, maple syrup, 1/4 cup vegetable broth, and a pinch of salt. Process on high, scrapping down the sides of the blending cup as needed until smooth. Add more vegetable broth as needed to thin it out to your desired consistency.
- To assemble, spread some of the sweet potato mash on your serving plate then top with some kale and a serving of the tofu nuggets. Garnish as desired and enjoy.
INGREDIENTS
Whipped Sweet Potato
Tofu Cornmeal Nuggets
Marinated Kale
