Name: Meatless Grain Bowl
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6
Cuisine: American
Ingredients: 2 cups white rice; 4 cups water; 1 large Sweet Potato, peeled and cubed; 3 tablespoons Coconut oil or Vegetable Oil, or as needed, divided; 1/2 Red Bell Pepper, sliced; 1/2 Green Bell Pepper, sliced; 1/2 Orange Bell Pepper, sliced; 1 package Extra Firm; 1 can Black Beans, drained and rinsed; Jerk Seasoning to taste; 2 tablespoons Jerk Marinade/Sauce

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 total 15 min prep 40 min cook 6 305 cal

Instructions

Tap a step to mark it done

1 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.
2 Preheat the oven to 450 degrees F (230 degrees C).
3 Toss cubed sweet potatoes in 1 tablespoon oil. Spread evenly on a baking sheet.
4 Roast sweet potatoes in the preheated oven until tender but not too soft, 15 to 20 minutes.
5 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.
6 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.
7 Add jerk marinade, being deliberate about making sure tofu is covered. Once tofu starts to caramelize from the marinade, remove from heat.
8 Warm black beans in a microwave-safe dish until hot, 2 to 3 minutes, stirring every 30 seconds.
9 Assemble grain bowls: divide rice, tofu, peppers, sweet potatoes, and black beans evenly into individual serving bowls.