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Low Carb Mediterranean Sweet Potato and Tofu Bowl
This fantastic low-carb Mediterranean bowl is bursting with traditional Mediterranean flavors you will love. This colorful dish is an excellent lunch or dinner you can serve immediately or prepare ahead and refrigerate until ready to serve. It takes about 40 minutes to prepare everything, but it’s totally worth it! This fantastic recipe is loaded with nutrient-dense foods; it’s healthy and filling – a perfect meal for the entire family. The recipe yields 4 servings, but you can adjust the amount according to your needs. This delicious low-carb Mediterranean bowl is served with basic tahini dressing, but you can easily replace it with your favorite low-carb salad dressing or simply drizzle everything with some extra virgin olive oil. Enjoy!
How to Make It
Step 1
Peel and cut the potato into bite-sized pieces. Cut the broccoli into smaller florets. Roughly chop the pepper. Cut the tofu into bite-sized cubes. Add the potato, broccoli, pepper, and tofu to a bowl. Drizzle with olive oil and sprinkle with thyme, cayenne, salt, and black pepper. Toss to combine, making sure to coat everything with oil and seasoning.
Step 2
Preheat the oven to 180°C (355°F). Line a large baking tray with parchment paper. Arrange the tofu and vegetables in a single layer over the prepared baking tray. Bake for 25 minutes or until the potatoes are fully cooked through.
Step 3
Meanwhile, prepare the dressing. Add the tahini, lemon juice, and water to a bowl. Mix well to combine. Optionally, season with some salt. Set it aside.
Step 4
Roughly chop the spinach and arugula. Slice the cucumbers. Optionally, cut the tomatoes into smaller pieces. Add the spinach, arugula, cucumber, and tomatoes to serving bowls.
Step 5
Crumble the feta cheese. Top the fresh veggies with the tofu mixture. Add the olives and crumbled cheese.
Step 6
Drizzle everything with the prepared dressing. Garnish with some fresh parsley and lemon or lime slices. Serve immediately.
Ingredients
- Sweet potato, baked
180 g
- Broccoli, cooked from fresh
150 g
- Red pepper
50 g
- Tofu
200 g
- Extra virgin olive oil
2 tbsp
- Thyme, dried
0.5 tsp
- Cayenne
1 tsp
- Salt
0.5 tsp
- Black pepper
0.25 tsp
- Tahini
3 tbsp
- Lemon juice
0.25 cup
- Water
0.33 cup
- Spinach
40 g
- Cucumber
100 g
- Cherry tomato
70 g
- Arugula
40 g
- Greek olives
40 g
- Feta cheese
50 g
