rainbow rice bowls.by sincerelycaroline
1 Tablespoon olive oil
1 14-ounce block of firm tofu, cubed
1 Tablespoon yellow curry powder
1/2 teaspoon cumin
1/4 cup + 2 Tablespoons gluten-free soy sauce or tamari
fresh juice of 1/2 an orange or lemon
1/4 cup + 2 Tablespoons toasted sesame oil
/4 cup light brown sugar
3 Tablespoons natural peanut butter
1/2 tablespoon arrowroot or tapioca starch
3 cloves garlic, minced
2 Tablespoons ginger, minced
for rice and veggies
4 cups cooked brown rice
2 cups sweet potato purée (use canned or purée fresh baked sweet potatoes in food processor)
1-1/2 cups shelled edamame
1 cup orange pepper slices
2 cups raw broccoli florets
raw sunflower seeds (for sprinkling)
(1) prepare tofu
- Heat olive oil in a medium sauté pan and add tofu. Sprinkle curry and cumin powders on top, stirring to evenly coat tofu. Cook for 5-6 minutes, stirring frequently. Remove from heat and set aside.
(2) prepare sauce
- In a medium saucepan, combine soy sauce, orange juice, sesame oil, light brown sugar, peanut butter, starch, garlic and ginger, whisking consistently over medium-low heat. Continue whisking throughout cooking process, until sauce begins to thicken. Immediately remove from heat to avoid over-cooking.
(3) assemble rice bowls
- Prepare 4 bowls by placing 1 cup of brown rice in each. Divide sauce evenly amongst bowls, drizzling on top of rice. Top each with a 1/2 cup of sweet potato purée. Divide edamame, tofu, orange pepper slices and broccoli evenly amongst the four bowls. Top each by sprinkling with sunflower seeds.
- Serve immediately or store leftovers in airtight containers in the refrigerator.