1 cup short grain brown rice
2 cups water
Pinch of salt
1 package Extra Firm Nasoya Tofu
2 tablespoons coconut flour
½ teaspoon salt
½ teaspoon cumin
¼ teaspoon cayenne pepper
2 tablespoons coconut oil
1 (15) oz can light coconut milk
1 large sweet potato, diced into ½ inch cubes
1 red pepper, cut into large chunks
½ teaspoon ground turmeric
½ teaspoon salt
Freshly ground black pepper
1 (5 oz) package baby spinach
1/4 cup macadamia nuts, chopped
Freshly chopped cilantro


1.Cook the rice: Place water and brown rice in a medium pot along with a pinch of salt and place over high heat. Bring water to a boil, then reduce heat to low, cover and simmer for 35-45 minutes until water is absorbed and rice is cooked and slightly chewy. Fluff with a fork then remove from heat.
2.To cook the tofu: Wrap a few paper towels around the extra firm tofu and squeeze gently to release extra liquid. We want to get it as dry as possible without it crumbling.
3.Next cut the tofu into 1 inch cubes. Place into a large bowl and add in the coconut flour, salt, cumin and cayenne. Gently toss to combine.
4.Add coconut oil to a large nonstick skillet and place over medium high heat. Once the oil is hot, add in tofu, cooking for about 3-4 minutes per side until slightly golden brown. Once done, transfer to a plate for later.
5.To cook the sweet potatoes: In the same skillet, add in the coconut milk, sweet potatoes, red bell pepper, turmeric and salt. Bring to a simmer and allow the sweet potatoes to cook for 10-15 minutes until fork tender. The coconut milk should reduce nicely.
6.Assemble the bowls by adding ¼ of the brown rice, ¼ of the sweet potato/coconut milk mixture (you can mix it with the rice if you’d like), ¼ of the tofu, and a handful of spinach. Top with macadamia nuts and cilantro.
7.Serve immediately or place in meal prep containers for lunches/dinner throughout the week.

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