
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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