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Tofu Kale Power Bowl with Tahini Dressing

This Tofu Kale Power Bowl with Tahini Dressing is a vibrant, protein-rich vegan meal packed with roasted sweet potatoes, crispy tofu, massaged kale, fresh veggies, and a creamy lemon-garlic tahini drizzle. It’s hearty, healthy, and perfect for meal prep or a colorful weeknight dinner. The combination of plant-based ingredients provides a balanced meal full of flavor, nutrients, and satisfying texture. This bowl is ideal for anyone seeking clean, energizing meals that don’t skimp on taste.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: Fusion
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 14 oz Extra-firm tofu pressed and cubed
  • 2 tbsp Olive oil divided
  • 1 tsp Garlic powder
  • 1 tsp Smoked paprika
  • 1.5 tbsp Tamari or soy sauce
  • 2 medium Sweet potato peeled and cubed
  • 5 cups Kale stems removed and torn into pieces
  • 2 tbsp Lemon juice divided between kale and dressing
  • 2 cups Cooked quinoa or brown rice
  • 1 cup Cucumber or shredded carrots for crunch
  • 1 medium Avocado sliced
  • 1/4 cup Tahini
  • 1 tsp Maple syrup
  • 1 Garlic clove grated or minced
  • 2–4 tbsp Water to thin dressing
  • Salt and pepper to taste
  • Hemp seeds or toasted pumpkin seeds optional for garnish

Method
 

  1. Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper.
  2. Press tofu for at least 15 minutes. Cut into cubes and toss with 1 tbsp olive oil, garlic powder, smoked paprika, and tamari. Spread on one baking sheet and bake for 25–30 minutes, flipping halfway.
  3. On the second sheet, toss cubed sweet potatoes with 1 tbsp olive oil, salt, and pepper. Roast for 25–30 minutes until tender and golden.
  4. While baking, massage kale with 1 tbsp lemon juice and a pinch of salt for 2–3 minutes until softened.
  5. Cook quinoa or brown rice according to package instructions. Set aside.
  6. Prepare tahini dressing by whisking together tahini, lemon juice, maple syrup, garlic, salt, and water until smooth and pourable.
  7. Assemble bowls by layering quinoa or rice, kale, roasted sweet potatoes, baked tofu, cucumber or shredded carrots, and avocado slices.
  8. Drizzle tahini dressing over the top and garnish with hemp or pumpkin seeds if desired. Serve immediately.

Notes

You can customize this bowl by adding roasted chickpeas, steamed broccoli, or other grains like farro or millet. The dressing can be made ahead and kept refrigerated for up to 5 days. For meal prep, store components separately and assemble just before eating to maintain freshness. This bowl is high in plant protein, fiber, iron, calcium, and heart-healthy fats—perfect for post-workout recovery or clean energy.