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Jerk Tofu and Veggie Grain Bowl

Dinner 🍽️Lunch 🥪 Jamaican 🇯🇲 Low-SodiumHeart-Healthy ❤️Gluten-FreeVegetarian 🥦Vegan 🌱Plant-Based 🌻Halal 🕌Kosher ✡️Pescatarian 🐟

Jerk Tofu and Veggie Grain Bowl brings warm spice and gentle heat to a colorful mix of roasted sweet potatoes, sautéed bell peppers, and tender black beans over fluffy rice. The tofu caramelizes around the edges for a pleasing contrast to the creamy beans and soft grains. Serve it for a hearty weeknight dinner or a make-ahead lunch that stays vibrant and satisfying.

  • Prep15 mins
  • Cook40 mins
  • Serves6
  • DifficultyEasy
Jerk Tofu and Veggie Grain Bowl
  1. 1

    Bring the water and rice to a boil in a saucepan. Lower the heat to medium-low, cover, and simmer until the rice is tender and the water is absorbed, 20 to 25 minutes. Keep warm.

  2. 2

    Preheat the oven to 450 degrees F (230 degrees C).

  3. 3

    Toss the cubed sweet potatoes with 1 tablespoon oil. Spread them out evenly on a baking sheet.

  4. 4

    Roast the sweet potatoes in the preheated oven until tender but still slightly firm, 15 to 20 minutes.

  5. 5

    Heat a cast iron skillet with 1 tablespoon coconut oil over medium-high heat; add the red, green, and orange bell peppers and saute for 2 to 3 minutes. Remove them from the skillet and set aside.

  6. 6

    Add the remaining 1 tablespoon coconut oil to the same skillet. Add the tofu in an even layer. Cook for 2 minutes and gently flip to the other side. Continue cooking, turning occasionally, until the tofu is lightly crisp on the edges, 6 to 8 minutes.

  7. 7

    Add the jerk marinade, making sure to coat the tofu evenly. Once the tofu begins to caramelize from the marinade, remove from the heat.

  8. 8

    Warm the black beans in a microwave-safe dish until hot, 2 to 3 minutes, stirring every 30 seconds.

  9. 9

    Assemble the grain bowls: divide the rice, tofu, peppers, sweet potatoes, and black beans evenly among individual serving bowls.