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.

Author Sarah Cobacho (plantbaes.com)

PREP TIME15

COOK TIME1 15

TOTAL TIME1 30

Servings 3

Course Main Course

Cuisine Mexican-Inspired

Keyword avocado, chipotle tofu bowl, cilantro (coriander), cilantro jalapeños sauce, crispy tofu, dairy-free bowl, garlic, high-protein sweet potato bowl, jalapeño, lime, meal prep bowl, nutritional yeast, onions, sweet potato, tofu

Ingredients

Baked sweet potatoes

1 medium sweet potato about 500 g total

Crispy chipotle tofu

14 oz extra-firm tofu
¼ cup nutritional yeast
¼ cup chipotle in adobo sauce
1 tbsp reduced-sodium tamari
¾ tbsp olive oil
1 tbsp smoked paprika
½ tbsp garlic powder
2 tbsp cornstarch

Cilantro Jalapeños sauce

½ cup dairy-free yogurt I use soy
½ cup cilantro
1 tbsp 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.

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.

Nutritional Information - Per Serving