Ingredients

The following ingredients have 4 Servings
  • For the brown rice:
  • 1 cup short grain brown rice
  • 2 cups water
  • Pinch of salt
  • For the tofu:
  • 1 package Extra Firm Nasoya Tofu
  • 2 tablespoons coconut flour
  • ½ teaspoon salt
  • ½ teaspoon cumin
  • ¼ teaspoon cayenne pepper
  • 2 tablespoons coconut oil
  • For the sweet potato coconut milk mixture
  • 1 (15) oz can light coconut milk
  • 1 large sweet potato, diced into ½ inch cubes
  • 1 red pepper, cut into large chunks
  • ½ teaspoon ground turmeric
  • ½ teaspoon salt
  • Freshly ground black pepper
  • To assemble:
  • 1 (5 oz) package baby spinach
  • 1/4 cup macadamia nuts, chopped
  • Freshly chopped cilantro

Instruction

  • Cook the rice: Place water and brown rice in a medium pot along with a pinch of salt and place over high heat. Bring water to a boil, then reduce heat to low, cover and simmer for 35-45 minutes until water is absorbed and rice is cooked and slightly chewy. Fluff with a fork then remove from heat.
  • To cook the tofu: Wrap a few paper towels around the extra firm tofu and squeeze gently to release extra liquid. We want to get it as dry as possible without it crumbling. 
  • Next cut the tofu into 1 inch cubes. Place into a large bowl and add in the coconut flour, salt, cumin and cayenne. Gently toss to combine. 
  • Add coconut oil to a large nonstick skillet and place over medium high heat. Once the oil is hot, add in tofu, cooking for about 3-4 minutes per side until slightly golden brown. Once done, transfer to a plate for later.
  • To cook the sweet potatoes: In the same skillet, add in the coconut milk, sweet potatoes, red bell pepper, turmeric and salt. Bring to a simmer and allow the sweet potatoes to cook for 10-15 minutes until fork tender. The coconut milk should reduce nicely.
  • Assemble the bowls by adding ¼ of the brown rice, ¼ of the sweet potato/coconut milk mixture (you can mix it with the rice if you’d like), ¼ of the tofu, and a handful of spinach. Top with macadamia nuts and cilantro. 
  • Serve immediately or place in meal prep containers for lunches/dinner throughout the week.