May 18, 2024

This vibrant grain bowl features pan-crisped jerk tofu and roasted sweet potatoes for a delicious and satisfying meatless meal. Packed with protein and flavor, it’s sure to tantalize your taste buds!


  • Rice:
    • 2 cups white rice
    • 4 cups water
  • Roasted Sweet Potatoes:
    • 1 large sweet potato, peeled and cubed
    • 3 tablespoons coconut oil or vegetable oil, divided
  • Jerk Tofu:
    • 1 (14-ounce) package extra-firm tofu, drained and pressed
    • 1 tablespoon jerk seasoning
    • 2 tablespoons jerk marinade
  • Veggies & Beans:
    • 1/2 red bell pepper, sliced
    • 1/2 green bell pepper, sliced
    • 1/2 orange bell pepper, sliced
    • 1 (15-ounce) can black beans, drained and rinsed


  1. Cook the Rice: Combine rice and water in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until rice is tender and water is absorbed. Keep warm.
  2. Roast the Sweet Potatoes: Preheat oven to 450°F (230°C). Toss sweet potato cubes with 1 tablespoon oil and spread on a baking sheet. Roast for 15-20 minutes, or until tender-crisp.
  3. Sauté the Peppers: Heat 1 tablespoon oil in a cast-iron skillet over medium-high heat. Add bell peppers and sauté for 2-3 minutes, then remove and set aside.
  4. Cook the Jerk Tofu: Add remaining 1 tablespoon oil to the skillet. Crumble or cube the tofu and cook for 2 minutes per side, until lightly browned. Season with jerk seasoning. Pour in the jerk marinade and cook, stirring occasionally, until tofu is caramelized.
  5. Warm the Beans: Heat black beans in a microwave-safe dish for 2-3 minutes, stirring every 30 seconds.
  6. Assemble the Bowls: Divide cooked rice, jerk tofu, roasted sweet potatoes, sautéed peppers, and warmed black beans between bowls.


Nutrition Facts (per serving)

  • Calories: 305
  • Fat: 12g
  • Carbs: 38g
  • Protein: 14g

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