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.
Jump to:
This cozy tofu bowl is an all-in-one fall comfort food meal. It's hearty, nourishing, and rich in warm, grounding flavors. It brings together roasted sweet potatoes, baked tofu, tender farro, and sautéed kale, all drizzled with a golden maple-turmeric vinaigrette. Whether you're craving a nourishing weeknight dinner or prepping a satisfying plant-based lunch, this high-protein vegetarian recipe delivers on the autumnal flavors and textures you're craving. (It can even work as a non-traditional main dish for Thanksgiving!)
Buddha bowls are known for their balance, and this one checks all the boxes. The farro offers a chewy whole grain base, tofu adds plant-based protein, sweet potatoes and kale bring colorful seasonal veggies, and a zippy sauce ties it all together. Top it off with toasted pecans and dried cherries (or cranberries) if you want an extra pop of flavor.
This is a great recipe to add to your vegetarian meal prep rotation. The tofu, farro, and sauce can all be made in advance, and leftovers keep well in the fridge for grab-and-go lunches throughout the week.
If you're 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. You can also find more in my Vegetarian Thanksgiving Recipes roundup!
For more vegetarian grain bowl ideas, try these Sweet Potato Quinoa Bowls, Shiitake Mushroom Bowls, Sheet Pan Tofu Bowls, or Baked Falafel Bowls. You can also find a full collection of salads and bowls here.
Looking for more tofu recipes? Here are a few of my favorites:
- 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
Want 100+ More Vegetarian Recipe Ideas?
Get my free guide with nourishing, plant-forward meals and snacks for busy days.
Ingredients
This fall harvest bowl centers on sweet potatoes, which bring natural sweetness and heartiness, and baked tofu that soaks up a simple savory marinade. Farro provides a nutty, satisfying base that compliments the vegetables, while kale adds a touch of bitterness and nutrients. The whole bowl comes to gether with a warm spiced maple turmeric vinaigrette infused with cumin, garlic, and cider vinegar for balance, and is finished with optional crunchy pecans and chewy dried cherries for extra texture.
Substitutions
- Farro: Use brown rice or quinoa for a gluten-free version.
- Soy sauce: Swap with gluten-free tamari or coconut aminos.
- Grapeseed oil: Sub any oil like avocado oil or olive oil.
- Tofu: Sub tempeh, roasted chickpeas, or white beans if desired
- Kale: Use spinach, collard greens, or chard.
- Dried cherries: Replace with dried cranberries or skip.
- Pecans: Try walnuts, pumpkin seeds, or omit for a nut-free option.
Making Ahead and Storage
This recipe is ideal for meal prep. You can prepare the baked tofu, farro, and sauce up to 5 days in advance, storing each component separately in airtight containers. The vegetables taste best freshly sautéed, but you can roast or pan-cook them ahead of time if needed.
Fully assembled bowls will keep in the fridge for up to five days. Just wait to add garnishes like pecans until just before serving for optimal texture.
FAQ
A typical Buddha bowl includes:
1. A whole grain (like rice or farro)
2. A protein (like tofu or beans)
3. A variety of vegetables (raw, roasted, or sautéed)
4. A flavorful sauce or dressing
5. Toppings or extras like nuts, seeds, avocado, or dried fruit
Sweet potatoes pair well with savory flavors like cumin, garlic, kale, and tofu. They also contrast nicely with bright, acidic elements like vinegar-based dressings and sweet touches like maple syrup.
A tofu bowl can be built with whole grains, vegetables (raw or cooked), a sauce or dressing, and toppings for texture. Try using seasonal ingredients to switch things up throughout the year.
Start by baking or sautéing tofu with your favorite seasonings or marinade. Add a cooked grain like rice or farro, seasonal vegetables, and a flavorful sauce. Finish with nuts, seeds, or herbs for a satisfying plant-based meal.
Want even more vegetarian meal inspiration?
If you're looking for more ideas beyond this tofu sweet potato bowl, I've put together a free list of 100+ nourishing meals and snacks to make planning easier. These recipes are simple, satisfying, and full of variety.
📖 Recipe
Fall Harvest Tofu Sweet Potato Bowl
Equipment
- 12-inch fry pan with lid
Ingredients
Baked Tofu:
- 1 block extra firm tofu, drained, pressed, and sliced into 2-inch pieces (see note)
- 1 tablespoon grapeseed oil
- 2 teaspoons rice vinegar
- 2 teaspoons soy sauce
- 1 teaspoon maple syrup
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
Farro:
- 1 cup dry pearled farro (see note)
Sauce:
- ¼ cup grapeseed oil
- 2 tablespoons cider vinegar
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 2 teaspoons maple syrup
- 1 teaspoon soy sauce or tamari/liquid aminos
- ½ teaspoon garlic powder
Vegetables:
- 2 tablespoons grapeseed oil or as needed to coat pan
- ½ cup diced onion (¼ large)
- 1- inch piece ginger, grated
- 3 cups chopped sweet potatoes (about 2 medium chopped into 1-inch pieces)
- 1 pound kale, chopped
- Salt and pepper
Optional toppings:
- Toasted pecans or walnuts
- Dried cherries or cranberries
Instructions
Prepare baked tofu:
- Preheat the oven to 450 degrees fahrenheit and line a baking sheet with parchment paper or a silicone baking mat.
- Whisk grapeseed oil, rice vinegar, soy sauce, maple syrup, garlic powder, and black pepper.
- Brush the sauce onto the tofu pieces, reserving some sauce for serving if desired.
- Spread the tofu pieces in a single layer on the baking sheet. Transfer to the center rack of the oven and bake 30 minutes, flipping halfway through, or until golden brown.
- Remove from the oven and set aside.
Prepare farro:
- Add farro to a pot with 3 cups water. Cover and bring to a boil. Once boiling, reduce the heat and simmer for 20 minutes, or until tender. Drain any excess liquid and set aside.
Prepare sauce:
- In the meantime, whisk grapeseed oil, cider vinegar, cumin, turmeric, maple syrup, soy sauce, and garlic powder. Set aside.
Prepare vegetables:
- Heat grapeseed oil in a 12-inch fry pan with a lid. Stir in onion and ginger and cook 5 minutes, or until onion is translucent. Stir in sweet potatoes, cover, and cook 10 minutes, stirring occasionally. Add additional oil and adjust the heat as needed to prevent vegetables from burning or sticking to the pan.
- After 10 minutes, or once the sweet potatoes are softened, stir in kale and cook 5 additional minutes, or until sweet potatoes are tender and kale is wilted. Turn off the heat and set aside.
Serve:
- Divide baked tofu, cooked farro, vegetables, and sauce between bowls. Garnish with toasted pecans and dried cherries if desired.
Can you make this as a freezer meal? Prepare it all and freeze then thaw and heat when ready to eat?
Hi Kelley, I haven't tested this, but I think it would freeze well! Let me know if you try it. Hope you enjoy the recipe 🙂
Hi, do you happen to know the calorie count for this bowl?
Hi Marianne, there are 640 calories per serving, including the baked tofu that's linked here. Thanks!
Love the colors of your food! Great recipe! I'm also trying to switch to a healthier lifestyle and started to mine for healthy recipes like yours. Also, I started a marathon training with SportMe, and I managed to get rid of some pounds. Your blog posts are super inspiring for me in this phase, thanks!
What a gorgeous bowl! I love that is starts with baked tofu-- what a great veg protein. Love the veggies in it too.
These sound so delicious!I love the combo of sweet potato in kale in the dish, can't wait to try it!!
Tofu bowls are my go to as well! I use honey but maple syrup also sounds like a nice change. Yum
This recipe looks so hearty and inviting. I love the flavors that you used in this. It's perfect!