I’m so excited to share this High-Protein Chipotle Sweet Potato Bowl with you. It is one of those meals that gets ready in minimal time, and leaves you wondering, did I just make that? Is it actually that easy to make delicious, healthy meals? We have fluffy baked sweet potato, crispy chipotle tofu with smoky flavor, creamy avocado, bold pickled onions, and a vibrant cilantro jalapeños sauce that ties everything together. Each bowl delivers 44 g of protein, 17 g of fiber, and 10 mg of iron. It is satisfying, delicious, and a great one to make when you want something filling without a lot of fuss.
Why I love this recipe (as a nutritionist)
- High-protein and satisfying: each serving has 44 g of protein, which supports muscle growth and keeps you full
- Iron-rich for everyday nourishment: with 10 mg of iron per serving, this is a strong option for supporting healthy iron intake. The bioavailability of the non-heme iron is increased by pairing with vitamin C and allium.
- Calcium-rich without dairy: 945 mg of calcium per serving, thanks to tofu and yogurt
- Fiber for gut health: 17 g of fiber per serving supports digestion and a diverse microbiome
- Balanced and meal-prep friendly: protein, carbs, fats, and a creamy sauce that holds up well in the fridge
Ingredient notes
- Sweet potato: baked until super soft, it adds natural sweetness and makes the base of the bowl feel cozy and filling
- Extra-firm tofu: grating it creates lots of texture, which helps it bake up crispy and golden
- Chipotle in adobo: smoky, spicy, and bold, it brings that “chipotle bowl” flavor without needing a long ingredient list
- Nutritional yeast + cornstarch: nutritional yeast adds savory depth, cornstarch helps the tofu crisp
- Dairy-free yogurt, cilantro, lime, pickled jalapeño: the sauce is creamy, bright, and tangy, with adjustable heat depending on your jalapeño
How to make this recipe (summary)
Start by baking your sweet potatoes until they are very soft.
Prep the tofu by pressing out excess water, grating it, then coating it with nutritional yeast, chipotle in adobo, tamari, olive oil, smoked paprika, garlic powder, and cornstarch. Bake the tofu until crispy, making sure to stir it 3 times so it browns evenly.
Blend the creamy cilantro jalapeños sauce and chill it while everything finishes cooking, since it thickens as it sits. Assemble your bowls with sweet potato, crispy tofu, avocado, pickled onions, and a generous drizzle of sauce. View recipe card below for detailed instructions.
Variations and tips
- Do not skip stirring the tofu: stir it at least 3 times, otherwise it can burn on top and stay too soft underneath
- Adjust the heat: use less pickled jalapeño for a milder sauce, or add more for extra kick
- Sauce thickness tip: if you want it thicker quickly, stir in a little extra yogurt once blended
- Use leftovers as a dressing: any extra sauce is great on salads or grain bowls
- Oven note: this recipe is written for fan-forced, for conventional, increase the temperature by about 20 C (35 F), and rotate your tray to ensure even baking.
- If you like this recipe, you’ll also love our Mexican-style Sweet Potato, or Edamame Sweet Potato Bowl.
Why you’ll love this high-protein chipotle sweet potato bowl TL;DR
- Protein-packed
- Bold chipotle
- Crispy tofu
- Creamy sauce
- Meal-prep friendly
FAQ
- Is this recipe gluten-free? It can be, as long as you use gluten-free tamari and double check your chipotle in adobo.
- Can I make the sauce less spicy? Yes. Start with a smaller amount of pickled jalapeño, blend, then add more to taste.
- Why grate the tofu instead of cubing it? Grating creates more surface area, which helps it bake up crispier and more “crumbly” in the best way.
- How do I store leftovers? Store the tofu, sweet potato, and sauce separately in the fridge. The sauce thickens as it sits, so stir well before serving.
- Can I use a different dairy-free yogurt? Yes. The yogurt type will affect thickness and tang, so adjust salt and lime to taste if needed.
High-Protein Chipotle Sweet Potato Bowl
This sweet potato bowl is topped with crispy chipotle tofu and a creamy cilantro jalapeños sauce. It is bold, satisfying, and easy to prep for a nourishing meal.
Equipment
- box grater
Ingredients
Baked sweet potatoes
- 1 medium sweet potato - about 500 g total
Crispy chipotle tofu
- 14 oz (400 g) extra-firm tofu
- ¼ cup (20 g) nutritional yeast
- ¼ cup (60 g) chipotle in adobo sauce
- 1 tbsp (15 ml) reduced-sodium tamari
- ¾ tbsp (12 ml) olive oil
- 1 tbsp (7 g) smoked paprika
- ½ tbsp (4 g) garlic powder
- 2 tbsp (16 g) cornstarch
Cilantro Jalapeños sauce
- ½ cup (120 g) dairy-free yogurt - I use soy
- ½ cup (8 g) cilantro
- 1 tbsp (15 ml) lime juice
- pickled jalapeño - to taste (I used 1/4 cup)
- sea salt - pinch, to taste
To serve
- pickled onions - to taste (I used 1/4 cup)
- ½ medium avocado - diced
- lime slices
Instructions
- Preheat the oven: Preheat to 400 F (205 C) fan-forced. Line 2 trays with baking paper.
- Bake the sweet potatoes: Slice sweet potatoes in half lengthwise. Prick the flesh a few times with a fork. Place cut-side down on the first tray and bake on the middle rack for about 45 minutes, or until very soft.
- Prep the tofu: Press tofu in a clean kitchen towel to remove excess water. Grate on the large holes of a box grater, then spread on the second tray.
- Season the tofu: Add nutritional yeast, chipotle in adobo, tamari, olive oil, smoked paprika, garlic powder, and cornstarch. Toss really well to coat. Spread on the second baking tray.
- Bake the tofu: Bake on the top rack for 30 minutes or until crispy, stirring 3 times, until crispy and browned. (see notes)
- Blend the sauce: In a small blender, blend yogurt, jalapeño, cilantro, lime juice, and salt until smooth. Refrigerate until ready to serve (it thickens as it sits – see notes).
- Assemble: Add 1 sweet potato half to each bowl. Top with crispy chipotle tofu, avocado, and pickled onions. Drizzle with jalapeño sauce. Enjoy!
Notes
Stirring the tofu: Stir the tofu at least 3 times. Otherwise it can burn on top and stay too soft underneath. If making a bigger batch, the cooking time will be longer.
Oven note (fan-forced vs conventional): This recipe is written for fan-forced. To convert fan-forced to conventional, increase the temperature by about 20 C (35 F), rotate the tray to ensure even baking, and bake until crispy.
Sauce texture: The sauce thickens the longer it sits in the fridge. The yogurt used will impact the texture, if you would like a thicker sauce but don’t have time to let it set, stir in a little bit of extra yogurt once blended. Any leftover sauce is great to use as a salad dressing.
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Thank you! The crispy tofu is everything and I always make extra. Comes together beautifully and is well balanced.
I’m so happy you loved it! It’s such a good one to add on everything! Thank you for sharing Wendy x
This was delicious! I will definitely come back to this recipe often.
Quick question about the chipotles. Do you pull out the whole peppers and just use the sauce or do you chop up the peppers and stir them in?
Thanks for a great recipe!
Hi Zoe, so happy you liked it! Great question, if the chipotles are whole, or big chunks, you can absolutely chop them to make the marinade more homogeneous 💕
If I could give this 10⭐️ rating I would! Absolutely delicious. Very satisfying and easy to make.
I’m so happy to hear that! Thank you for sharing Megan 💚
Hi! Did you use the sauce of the adobo in the recipe? Even though I dried the tofu beforehand and left the mix in the oven longer, it was too soft. Wondering if I should have left the sauce out. It’s still delish, but would have loved it crispy. Any tips? Thanks-!
Hi Ada, yes, I used the chipotle in adobo sauce in the tofu.
Just double checking, did you have your oven on fan mode (convection)? This is a really common issue I see, and fan mode gives a more even, circulating heat.
I’d also double check that the tofu you used was extra-firm.
If both of those were correct, here are a few ideas that should help:
Use a large tray and don’t overcrowd it: Make sure the tofu is really spread out.
Bake for an extra 10 minutes: Stir a couple more times as it bakes.
Add 2 tbsp extra cornstarch.
Optional swap: Try replacing the chipotle in adobo sauce with a mix of olive oil and chipotle powder. Please note I haven’t tested this, so it’s more of an educated guess than a guaranteed fix. 😊
I hope this helps, let me know how you go x
This recipe was “crack” as we say in Spanish. The combinations of textures is perfect. Don’t leave out the pickled onions !!! And the amount of adobe peppers for the tofu was perfect. I use tempeh and it worked well.
Thank you!!
I love that! Thanks so much for sharing your tips, Nora 💚 Did you shred the tempeh? That sounds so good!
1/4 cup chipotle in adobo??? For real? Maybe yours is different than what we have in the US but that much would destroy my mouth and stomach. Seriously, 1 tablespoon in a recipe makes it incredibly spicy. Can’t imagine that multiplied by 4.
Hi Shelly, 1/4 cup of chipotle in adobo is correct. I’m not quite sure what brand you have access to, but I have tried quite a few. The one I use most often is La Morena, which is produced in Mexico and follows a traditional recipe.
Chipotle in adobo has smokey flavor, and a medium heat, rather than a harsh one. I personally find it quite palatable, and do not find this recipe particularly spicy, but of course, everyone’s tolerance for spice and heat is different. I would always recommend adjusting it to what feels right for you.
Hope you love the recipe 💚
This is phenomenal!
I’m so happy you loved it. Thank you for sharing, Mary. 🥰
Hi! Do u think tapioca or arrowroot can be used instead of cornstarch? Thank you! Kristin
Hey Kristin, it would be a little less crispy, but I think our tapioca could work here. Saying that you would still get a decent result even if you do not use any starch at all, maybe just cook a little longer. Let me know how you go 💚