See, when it come to weeknight dinners, I tend to gravitate to vegan stir-fries. They tend to be simple and tasty, and my classic tofu stir-fry is an all time favorite. Stir-fries are wonderful. But have you ever had a vegan bowl? What I love a about a good bowl is that each of the components can be super easy to prepare, and in a recipe like this, almost all of your bowl toppings get cooked in the oven, hands off. So you don’t have to babysit anything, like you do with a stir-fry. While the ingredients roast, stir together your sauce and cook up some rice. In addition to being super easy, these bowls lend themselves really well to meal prep. You can do the prep work in advance and roast everything on the day of serving, OR cook everything and reheat it later. It’s up to you! Tip: If you’re not a fan of Brussels sprouts and/or sweet potatoes, simply swap them out with your favorite roasting veggies. Broccoli, carrots, butternut squash, bell peppers, and cauliflower would all work well!
How They’re Made
The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the recipe! Pop both baking sheets into the oven at the same time. The ingredients should take about the same amount of time to roast, but keep an eye on everything just in case. Tip: If you’re a fan of my vegan peanut sauce recipe, feel free to use it for these bowls. It’s a bit richer than the sauce that’s part of this recipe, because it uses coconut milk in place of water to thin the sauce.
More Tofu Dinner Recipes
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