Beach Bomb Rice Bowl
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
350g low-fat firm or extra firm tofu, drained and cubed into 16 pieces1/4 cup seasoned rice wine vinegar3 tbsp tamari1/2 tsp Siracha hot sauce2 tbsp water1 medium-large eggplant, unpeeled, cut crosswise into 8 slices1 sweet potato, unpeeled, cut crosswise into 8 slices1 large red pepper, cut into 8 strips3 cups hot, cooked brown basmati rice3 tbsp tamari1 tbsp Italian herb blend8 dry-pack sundried tomatoes, soaked in boiling water, drained and halved1 lemon, cut in wedges
Place tofu cubes in a shallow dish.
Combine vinegar, tamari, Siracha and water, pour over tofu cubes.
Cover, refrigerate and marinate for 1-2 hours.
Preheat grill or broiler, lightly misting with non-stick cooking spray.
Drain tofu and discard marinade.
Grill tofu, eggplant, sweet potato and red pepper 7 - 10 minutes, turning over after 5.
Divide rice between 4 bowls, drizzle with tamari and sprinkle with herbs.
Top each bowl with 4 cubes of tofu, 2 slices each eggplant, sweet potato, and red pepper, and 4 sundried tomato halves.
Garnish with lemon wedges and serve.
Number of Servings: 4
Recipe submitted by SparkPeople user JO_JO_BA.
Combine vinegar, tamari, Siracha and water, pour over tofu cubes.
Cover, refrigerate and marinate for 1-2 hours.
Preheat grill or broiler, lightly misting with non-stick cooking spray.
Drain tofu and discard marinade.
Grill tofu, eggplant, sweet potato and red pepper 7 - 10 minutes, turning over after 5.
Divide rice between 4 bowls, drizzle with tamari and sprinkle with herbs.
Top each bowl with 4 cubes of tofu, 2 slices each eggplant, sweet potato, and red pepper, and 4 sundried tomato halves.
Garnish with lemon wedges and serve.
Number of Servings: 4
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 368.4
- Total Fat: 4.9 g
- Cholesterol: 0.0 mg
- Sodium: 1,215.7 mg
- Total Carbs: 57.9 g
- Dietary Fiber: 8.4 g
- Protein: 24.3 g
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