Kitchen Supplies:

  • Baking sheet
  • Aluminum foil
  • Blender/food processor
  • Large bowl
  • Sieve
  • Small pot

Recipe by: Fresh City
Serves: 2
Prep Time: Quick & Easy


½ lb. sweet potato

150g nigari firm tofu

2 tbsp. biodynamic extra virgin olive oil

To taste salt & pepper

¾ cup white arborio rice

1¼ cups + ¼ cup water

1 clove garlic

1 avocado

¼ cup herb, cilantro

1 lemon

½ cup mung bean sprouts

2 tbsp. pumpkin seeds

½ cup peas, snow

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Bake the Tofu & Sweet Potato
• Preheat the oven to 350ºF and line a baking sheet with aluminum foil.
• Scrub the sweet potato and cut away any blemishes. Slice into ¼-inch thick rounds or half moons.
• Cut the tofu into ½-inch cubes and add to a large bowl. Drizzle with 1 tbsp. olive oil and season with salt and pepper to taste. Toss to coat and pour onto the baking sheet.
• In the same bowl, toss the sweet potato with 1 tbsp. olive oil and salt and pepper to taste.
• Bake until the the tofu is golden-brown, about 20 minutes. Remove the tofu from the oven and set aside. Return the sweet potatoes to the oven and continue to roast until fork-tender, about another 15-20 minutes.

Make the Rice
• In the meantime, rinse the rice in a fine sieve. Add it to a small pot with 1 ¼ cups water and a pinch of salt. Bring to boil. Once boiling, reduce heat and simmer, covered, for 10 minutes.
• In the meantime, rinse and trim away the ends of the peas (if using snap peas). Cut into ½-inch pieces.
• After the rice has cooked for 10 minutes, add the peas and continue to cook, covered, until the rice and peas are tender, and water is absorbed, about 2-3 minutes.

Make the Green Goddess Dressing
• Mince the garlic. Peel, pit, and slice the avocado.
• Rinse and roughly chop the cilantro.
• Cut the lemon in half and squeeze the juice into a blender or food processor, and remove any seeds.
• Add the avocado, garlic, cilantro and ¼ cup water. Blend until smooth, adding more water if needed. Season with salt and pepper to taste.

Bring It All Together
• Rinse the mung bean sprouts.
• Evenly divide the rice and peas between two bowls.
• Top with tofu, sweet potato, and sprouts.
• Drizzle with Green Goddess dressing and sprinkle with pumpkin seeds to serve!