Fall Harvest Tofu Sweet Potato Bowl

This fall-inspired tofu sweet potato bowl is the kind of meal that reminds you how satisfying plant-based eating can be. Each layer offers something special: baked tofu, sautéed kale and sweet potato, farro for satisfying chewiness, and a maple-turmeric vinaigrette that ties everything together with a zesty golden glow.

Hearty enough for dinner, but also works beautifully for make-ahead lunches during the fall season.

There’s something deeply comforting about settling into seasonal routines, and fall meals like this one help us do just that. These tofu sweet potato bowls are satisfying, flavorful, and and ideal when you're craving something warm and grounding.

You can prep the tofu, grains, and sauce in advance and then assemble when you're hungry. (Your future self will thank you for the options.)

Looking for more seasonal recipes to make this fall? Try my Sweet Potato Casserole, Minestrone Stew with Butternut Squash, or Warm Roasted Vegetable Quinoa Salad.

More bowl ideas:

• Sweet Potato Quinoa Bowls
• Shiitake Mushroom Bowls
• Sheet Pan Tofu Bowls
• Baked Falafel Bowls.

You can also find a full collection of salads and bowls here.

I usually bake tofu for about 30 minutes total, or until the edges are golden brown and slightly crispy.

Once the tofu is cooked, take it out of the oven and set aside while you make the rest of the bowl components.

Next, whisk the sauce.

Just whisk oil, apple cider vinegar, cumin, turmeric, maple syrup, soy sauce, and garlic powder and you're good to go.

Then, sauté the vegetables:

First, heat oil in a 12-inch fry pan that has a lid.

Stir in onion and ginger and cook 5 minutes, or until the onion is translucent.

Stir in sweet potatoes, cover the frypan with the lid, and cook 10 minutes, stirring every few minutes or so. Add additional oil and adjust the heat on the burner as needed to prevent the vegetables from burning or sticking to the pan.

After 10 minutes, or whenever the sweet potatoes are softened and beginning to brown on the edges, stir in kale and cook 5 more minutes.

In the end, the sweet potatoes should be tender and cooked all the way through, and the kale will be wilted and darker in color.

It'll look something like this:

Once the veggies are cooked, all the main components of these Baked Tofu Bowls are finished, but I also like to add a couple of optional toppings to seal the deal: toasted pecans and dried cherries.

How to Make Toasted Pecans:

I like to prep the toasted pecans ahead of time so they're already ready to go for bowls, oatmeal, and snacks. You can also toast the pecans right before you make the crispy tofu.

Just preheat the oven to 350 degrees Fahrenheit first.

Then, spread pecan halves on a rimmed baking sheet and bake about 7 minutes, or until they have a strong, nutty aroma. Check the nuts often in the final minutes. They can burn easily.

Serving

Now, each component of these Baked Tofu Harvest Bowls is ready to go and it's time to assemble.

Divide the cooked farro, sautéed sweet potatoes and kale, and tofu pieces between bowls. Drizzle with sauce and garnish with toasted pecans and dried cherries or cranberries if you want. (Trust me, you want.)

Assembling is where you can really let your creativity shine. Your bowl doesn't have to look exactly like mine.

Making Ahead

I love these Baked Tofu Bowls for meal prep. You can cook the entire recipe in advance and store it in an airtight container in the fridge for up to one week.

If you don't want to make the whole thing ahead of time, but still want to make this weeknight-friendly, prep some of the parts in advance. You can make the tofu, farro, sauce, and pecans up to a week ahead of time if you want.

Looking for more tofu recipes? Try these.

• Sheet Pan Tofu Bowls
• Pumpkin Curry with Crispy Tofu and Broccoli
• Chipotle Tofu Jerky
• Green Goddess Crunchy Tofu Wrap
• Crispy Tofu Nuggets with Lemon Chive Yogurt Ranch Dip
• Chimichurri Grilled Tofu Skewers
• Sofritas Tofu Burrito

📖 Recipe