We like the idea of a “rice bowl” – rice on the bottom and veggies and other goodies piled on top. It just a simple concept, but you can change it up throughout the year with different, seasonal ingredients. This one includes sweet potatoes, or just as easily, butternut squash. You can take this simple concept up another level, for a real eye-pleaser, by pressing the cooked ingredients into a bowl and inverting it onto a plate, as in this photo. Doesn’t that look attractive?
- 2 medium - cooked sweet potatoes
- 1 14 oz pkg - tofu, water-packed, firm or extra-firm, drained, and cut into bite-size cubes
- 1 cup - tamari soy sauce, reduced sodium
- 6 cups - brown rice, cooked
- 1/4 tsp - garlic powder
- 1 8 oz pkg - mushrooms, sliced
- 1 14.5 oz can - green beans, drained
- 1/2 cup - water
- 1 Tbs - sesame seeds (black were used in the photo)
- Cut the sweet potatoes into bite-size cubes and set aside.
- Drain the tofu, press it lightly with a paper towel to remove excess water, put it back in its box, and pour enough tamari sauce over it to fill the box and cover the tofu. Set aside.
- Sprinkle the garlic powder over the rice and stir to combine.
- Sauté the mushrooms in a large skillet over medium heat, adding a little water or vegetable broth if needed to prevent sticking. Continue cooking until the mushrooms are brown, about 10 minutes. Remove the mushrooms from the skillet and set aside.
- Add the green beans to the skillet along with 1/2 cup water. Cover, and allow to steam for 15 minutes until green beans are tender. Check occasionally to make sure there is enough water in the skillet to prevent burning. Remove the beans from the skillet and set aside.
- Cut the tofu into bite-size cubes and add to the skillet along with the marinating liquid. Sauté the tofu, stirring frequently, until all the liquid has evaporated and tofu starts to brown. Add the mushrooms, green beans, and sesame seeds to the skillet, cook for 1 minute to warm the ingredients and to toast the sesame seeds. While the vegetable mixture is warming, warm the garlic-rice in the microwave, about 45 seconds on High. Salt the vegetables to taste and serve, along with the sweet potatoes, over the garlic rice. Garnish with more sesame seeds if desired.
Bake the sweet potatoes (or butternut squash), and cook the brown rice earlier in the week to make this meal go together faster.
Nutrition (per serving): 521 calories, 71% calories from carbohydrates, 14% calories from protein, 15% calories from fat, 11.1g fiber.