Beach Bomb Rice Bowl
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Beach Bomb Rice Bowl calories by ingredient
Introduction
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. 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.Number of Servings: 4
Ingredients
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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
3 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
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.