Sometimes I like to pretend that I’m a real adult. I pay my bills on time, I go grocery shopping at 7:30 on Sunday morning, I get my lunches prepped for the entire week, and by Friday I feel like I’ve earned a glass or two of wine. Now, that happens maybe every other week if I’m lucky and lately it’s been happening less and less because getting out of bed on a chilly fall morning is proving to be more of a challenge than I care to admit.
Luckily there are recipes like this one that take a minimal amount of prep and feed you for the whole week. They’re healthy, easy, and so tasty that you can make enough for four meals in less than an hour and have lunch all week!
So do yourself a favor and make this for yourself when you want to be an adult. It’s got veggies, protein, healthy fats, and it’s delicious to boot. I promise you won’t regret it.
**Disclosure: Some of the links in this post are affiliate links.This means, if you choose to follow them and make a purchase I will earn a commission at no cost to you.**
Here’s what you’ll need:
For the Sriracha-Maple Roasted Sweet Potatoes:
2 medium sweet potatoes, chopped into 1/2 ” cubes
1 tablespoon sriracha
1 tablespoon maple syrup
1 tablespoon vegetable oil
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
For the Peanut Dressing:
1/4 cup creamy peanut butter
1/4 cup unseasoned rice vinegar
3 tablespoons vegetable oil
1 tablespoon soy sauce
1 tablespoons honey
2 garlic cloves, minced (I like to use my microplane*)
1-inch square piece fresh ginger, peeled and finely chopped
1 teaspoon kosher salt
1/4 teaspoon crushed red pepper flakes
For the Crispy Tofu (barely adapted from here):
1 block (12 to 15 ounces) of organic extra-firm tofu, drained, cut into small pieces, and pressed.
1 tablespoon vegetable oil
1 tablespoon soy sauce
2 tablespoon cornstarch
1 tsp sambal olek
For the Bok Choy:
1 head bok choy, cut into 1/2 inch pieces
1 tablespoon vegetable oil
1/2 teaspoon salt
1/2 teaspoon pepper
Additional Ingredients:
Baby Kale
Bell Peppers
Cooked Brown Rice
For the Sweet Potatoes:
Preheat oven to 400 degrees Fahrenheit. Use parchment paper to line a baking sheet.
In a medium sized bowl, combine all ingredients and toss to coat.
Place sweet potato on sheet tray and bake for 15 minutes. Flip sweet potato pieces and bake an additional 15-20 minutes until sweet potato is tender and can be easily pierced by a fork. Remove from the oven and set aside to cool.
For the Peanut Dressing:
Combine all ingredients in a medium bowl and whisk until smooth and combined
For the Crispy Tofu:
Preheat the oven to 400 degrees Fahrenheit. Use parchment paper line to a baking sheet–this will prevent the tofu from sticking.
Place tofu to a medium bowl and drizzle with the vegetable oil, tamari, and sambal olek. Toss to combine. Sprinkle the cornstarch over the tofu, and toss the tofu until the pieces are evenly coated.
Tip the bowl of tofu over onto your prepared baking sheet and arrange the tofu in an even layer. Bake for 25 to 30 minutes, tossing the tofu halfway, until the tofu is deeply golden on the edges. Remove from the oven and set aside to cool.
For the Bok Choy:
Place oil into a medium skillet over medium-high heat. Once the oil begins to shimmer add the bok choy to the pan and sauté for 3-5 minutes, until the greens start to wilt and the white stems begin to soften. Add salt and pepper and continue to cook another 1-2 minutes until stems are soft. Place aside to cool slightly.
Assembly:
Place 1/2 cup brown rice into a soup bowl. Arrange bell peppers, baby kale, bok choy, sweet potatoes, and tofu around the brown rice. Drizzle with peanut dressing and enjoy! This can be made up to four days in advance, however sweet potatoes will lose their ‘crunch’ from roasting.