The Wellorist


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Bali Bowls with Peanut Tofu

Bali-inspired, healthy vegan bowl filled with fresh ingredients!

Prep time: 30 minutes Cook time: 30 minutes

Great source of…

✓ Healthy fats ✓ Carbohydrates ✓ Folate ✓ Fiber ✓ Vitamins A, C, E, K, B6


  • 14 oz tofu
  • 1 large yam or sweet potato (cut into ¾ inch cubes)
  • Olive oil
  • 3/4 cup uncooked black rice

Peanut Sauce Ingredients

  • 3 thin slices ginger (cut across the grain, quartered)
  • 1 clove garlic, minced
  • 1/4 cup peanut butter
  • 1/4 cup water
  • 2 tbsp coconut aminos
  • 3 tbsp maple syrup
  • 3 tbsp toasted sesame oil
  • 1/2 –1 tsp cayenne pepper
  • 3/4 tsp salt

Bowl Veggie Options

  • 1–2 cups cabbage, shredded
  • 1–2 cups carrots, shredded
  • 1–2 cups beets, shredded
  • 1 cup snap peas, sliced
  • 1/2 cup radishes, thinly sliced
  • 1 avocado
  • 1/4 cup sprouts (sunflower, broccoli, or alfalfa)


  1. Preheat oven to 425 degrees F
  2. Dry and cut tofu into 2 inch squares (or 2-3 inch long strips). Place on parchment-lined sheet pan and sprinkle with salt.
  3. Chop yam into 3/4 inch cubes and place on other side of pan (or a separate one). Drizzle with avocado or olive oil and sprinkle with salt. Toss and place each cube evenly on the pan.
  4. Make peanut sauce: place all ingredients in blender and blend until smooth. Reserve 1/2 for the bowls and use remaining to coat tofu. Pour over tofu and brush tops and sides. Place in oven for 25-30 minutes.
  5. Boil rice in 6 cups lightly salted water until tender, about 20 minutes. Drain and let sit in strainer for 5 minutes. Fluff with fork.
  6. Prepare veggies.
  7. When tofu is caramelized and sweet potatoes are fork tender, assemble bowls.
  8. Drizzle remaining peanut sauce or place in side dish.


  • Dry tofu 2 hours ahead of time by wrapping in paper towel and placing a heavy object on top.
  • Serve immediately or eat later cold. Both options are equally delicious.
  • If you don't have all of the ingredients, substitute! Here are a few options:
  • black rice - farro or quinoa
  • peanut butter - almond butter, sunbutter, or cashew butter
  • coconut aminos - GF Braggs Liquid Amino Acids or low sodium soy sauce
  • maple syrup - honey

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