Meatless Grain Bowl
This meatless grain bowl is made with tofu, "jerked" to perfection. Roasted sweet potatoes multicolored bell peppers, and black beans complete the vegetarian bowl.
- 55 min
- Serves 6
- 11 ingredients
Steps
- Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes. Keep warm.
- Preheat the oven to 450 degrees F (230 degrees C).
- Toss cubed sweet potatoes in 1 tablespoon oil. Spread evenly on a baking sheet.
- Roast sweet potatoes in the preheated oven until tender but not too soft, 15 to 20 minutes.
- Heat a cast iron skillet with 1 tablespoon coconut oil over medium-high heat; add red, green, and orange bell peppers and saute for 2 to 3 minutes. Remove from the skillet and set aside.
- Add remaining 1 tablespoon coconut oil to the same skillet. Add tofu evenly. Cook for 2 minutes and gently flip to the other side. Continue cooking, turning occasionally, until tofu gets a little crisp on the edges, 6 to 8 minutes.
- Add jerk marinade, being deliberate about making sure tofu is covered. Once tofu starts to caramelize from the marinade, remove from heat.
- Warm black beans in a microwave-safe dish until hot, 2 to 3 minutes, stirring every 30 seconds.
- Assemble grain bowls: divide rice, tofu, peppers, sweet potatoes, and black beans evenly into individual serving bowls.
Frequently asked questions
Should I press the tofu before cooking it?
It helps, even though the method does not call for it. Extra firm tofu still holds water, and pressing it under something heavy while the rice cooks lets the surface dry out so it crisps in the skillet instead of steaming.
Why is my tofu not getting crisp?
Usually a crowded pan or too little heat. The tofu needs medium-high heat and room to sit in contact with the skillet, turning occasionally for 6 to 8 minutes, and adding the jerk marinade too early will stop it browning because the sugars in it burn before the edges firm up.
What can I use instead of jerk seasoning?
A mix of allspice, thyme, cayenne and black pepper covers most of it, or any Caribbean spice blend you have. The marinade matters more than the dry seasoning here, since that is what caramelises onto the tofu at the end.
Can I roast the peppers instead of frying them?
Yes, and the oven is already at 230C for the sweet potatoes. Add the sliced peppers to the same tray partway through the potatoes 15 to 20 minutes, which saves a pan and gives them a softer, sweeter finish than the 2 to 3 minute saute.
Is this grain bowl vegan?
Everything in it is plant based, so yes as written, provided you use the vegetable oil option rather than anything else. Check the jerk marinade label though, since a few brands include honey or fish sauce.
Can I make these grain bowls ahead for meal prep?
Yes, and it suits it well since the recipe makes six. Keep the rice, tofu, peppers, sweet potato and beans in separate containers in the fridge and assemble when you eat, so the rice does not go soggy under the warm components.