Recipe

Beach Bomb Rice Bowl Recipe


Beach Bomb Rice Bowl Recipe
Grilled veggies and marinated tofu paired up with fragrant, healthy brown rice makes this a bowl perfect for anybody's beachy ambitions... any time of year! Perfect hot from the grill or room temperature.

Jo_jo_ba

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Ingredients
  • 350g low-fat firm or extra firm tofu, drained and cubed into 16 pieces
  • 1/4 cup seasoned rice wine vinegar
  • 3 tbsp tamari
  • 1/2 tsp Siracha hot sauce
  • 2 tbsp water
  • 1 medium-large eggplant, unpeeled, cut crosswise into 8 slices
  • 1 sweet potato, unpeeled, cut crosswise into 8 slices
  • 1 large red pepper, cut into 8 strips
  • 4 cups hot, cooked brown basmati rice
  • 3 tbsp tamari
  • 1 tbsp Italian herb blend
  • 8 dry-pack sundried tomatoes, soaked in boiling water, drained and halved
  • 1 lemon, cut in wedges

Directions
  1. Place tofu cubes in a shallow dish.
  2. Combine vinegar, tamari, Siracha and water, pour over tofu cubes.
  3. Cover, refrigerate and marinate for 1-2 hours.
  4. Preheat grill or broiler, lightly misting with non-stick cooking spray.
  5. Drain tofu and discard marinade.
  6. Grill tofu, eggplant, sweet potato and red pepper 7 - 10 minutes, turning over after 5.
  7. Divide rice between 4 bowls, drizzle with tamari and sprinkle with herbs.
  8. Top each bowl with 4 cubes of tofu, 2 slices each eggplant, sweet potato, and red pepper, and 4 sundried tomato halves.
  9. Garnish with lemon wedges and serve.

Not quite what you're looking for? See more Main Dish / Tofu
Comments


Amount Per Serving
Calories: 422.5
Total Fat: 5.4 g
Cholesterol: 0.0 mg
Sodium: 1,218.1 mg
Total Carbs: 69.1 g
Dietary Fiber: 9.3 g
Protein: 25.5 g
WW Points: 8


Wow and yum!


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