Sticky Tofu Sweet Potato Hummus Bowls (Vegan)
These Sticky Tofu Sweet Potato Hummus Bowls are packed with colour, flavour texture and so many different plant points. They are high in fibre, protein and naturally plant-based, gluten-free and perfect for meal prep.
Nourishing bowls of food like this one, are my favourite way to eat. You can throw together a few ingredients, add some flavour and let the oven (or the saucepan) do all the work for you. These bowls are even tastier with a smear of hummus, some flatbreads and creamy avocado on the side, as well as some mixed seeds and pomegranate for a pop of colour. The true star of the show is the sticky “hot honey halloumi” style tofu which is so delicious. It’s golden, sticky and crispy on the outside, tender in the middle with so much flavour and texture. these bowls are on repeat right now, and they are a great one to prepare head of time.
Why will I love these bowls?
These bowls are so good:
- Vibrant, full of flavour and texture
- Packed with a range of vegetables
- With 13+ different plant points
- Naturally high in fibre
- A great source of protein
- Great for skin health with high levels of vitamins
- Naturally plant-based, egg-free and dairy-free
- Nut-free and gluten-free
- Ready in 30 minutes
- Ideal for meal prep
- Delicious all year long
- Everyone will love these bowls
- With sweet potatoes for wholesome carbohydrates
- Use homemade or shop-bought hummus
- With flatbreads for added enjoyment
- You can make your own flatbreads, too
- Use other veggies depending on what you have
- Sticky tofu is similar to “hot honey halloumi”
- A real brain and gut powerhouse of nutrients
If you already love the sound of these bowls, then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
You can see the ingredients with weights in the recipe card below and see my favourite and recommended products in the “shop the recipe” section.
For the roasted veggies:
- Sweet potato: no need to peel it, just scrub clean and chop into chunks.
- Red pepper: or any colour pepper.
- Harissa spices: this is one from Bart Ingredients, but you can also use some smoked paprika and cumin, or use harissa pasta and reduce the olive oil.
- Olive oil: for roasting, or use your preferred oil.
- Salt and pepper: to season throughout the meal.
And for the tofu:
- Extra-firm tofu: the firmer the better as it holds shape.
- Maple syrup: instead of honey in our hot honey tofu. Agave syrup also works, or use honey if you aren’t vegan.
- Harissa spices: as above.
- Chilli fakes: to make it hot honey style.
For the bowls:
- Cabbage: red or white cabbage works well for added texture.
- Lemon juice: to massaged with the cabbage.
- Flatbreads: homemade like these ones or shop bought.
- Hummus: you can make your own hummus (plain, smokey or edamame bean) or use shop bought.
- Pomegranate: for a pop of colour and crunch.
- Nut seed sprinkle: I use my super seed sprinkle on everything and it tastes so good. Or, use your preferred blend.
- Avocado: for creamy, healthy fats on top.
- Spring onion: or finely diced red onion or leave it off.
Are these gluten-free and nut-free?
These bowls are naturally gluten-free as long as you use GF flatbreads. To make these nut-free, do not add nuts on top.
How do I make them?
These bowls are ready to go in a few steps:
- Toss the sweet potato and peppers in spices: and rub with olive oil.
- Roast for 25 minutes: or until tender and soft inside.
- Slice the tofu and fry off in a non-stick pan in olive oil: until golden all over.
- Combine the syrup and spices and pour over the tofu: and fry off to coat all of the tofu.
- Massage the cabbage with some lemon: and massage lightly.
- Plate up with some hummus, the cabbage, roasted veggies and tofu: add on the flatbreads.
- Serve with seeds, pomegranate: and anything else you fancy.
How long will they last?
These will keep for 2-3 days in the fridge in a sealed container, leave the flatbreads to one side so they stay fresh.
What other recipes can I try?
For more meal prep and traybake options:
- Pistachio Pesto Pasta Salad
- Mango Tofu Quinoa Salad
- Cashew Crunch Noodle Salad
- Spiced Roasted Sweet Potato Bean Hummus Bowls
- Vegan Sticky Chilli Tofu Halloumi Salad with Harissa
Sticky Tofu Sweet Potato Hummus Bowls (Vegan)
These Sticky Tofu Sweet Potato Hummus Bowls are packed with colour, flavour texture and so many different plant points. They are high in fibre, protein and naturally plant-based, gluten-free and perfect for meal prep.
Ingredients
For the Sweet Potatoes:
- 2 sweet potatoes, scrubbed and in cubes
- 1 red pepper, in chunks
- 2 tsp harissa spices
- 1-2 tbsp olive oil
- Salt and pepper
For the Tofu:
- 200g extra-firm tofu, in 8 strips
- 1 tbsp olive oil
- 2 tbsp maple syrup
- 1 tsp harissa spices
- ¼ tsp chilli flakes
For the Bowls:
- ¼ cabbage, shredded
- 1 tbsp lemon juice
- 2 flatbreads
- Hummus
- 2 tbsp pomegranate
- 2 tbsp nut/seed sprinkle or seeds
- 1 avocado, in slices
- 1 spring onion, thinly sliced
Instructions
- Preheat the oven to 180Fan/200ºC and line a large baking tray with parchment.
- Toss the sweet potatoes and pepper onto tray with the harissa spices, olive oil and season with salt and pepper. Roast for 20-25 minutes, until tender inside and crispy outside. Turn the tray halfway through cooking time. For the final 1 minute, add the flatbreads into the oven.
- For the tofu, heat a large non-stick pan with the oil and once hot, add the tofu.
- Cook for a few minutes on all sides until it’s golden all over. Stir together the maple syrup, harissa and chilli and then pour this over the tofu. Allow to coat all of the tofu and cook for 1-2 minutes more, until sticky.
- Add the cabbage to a bowl with the lemon and a pinch of salt and massage lightly.
- Slice the warm flatbreads into pieces.
- To plate up, spread a good amount of hummus into two bowls and top with the cabbage. Pile on the sweet potatoes and peppers and then the sticky tofu. Add the flatbreads to the side of the bowl and sprinkle with pomegranate, nut/seeds, the avocado and spring onion.
- Enjoy straight away. To prepare these as lunchboxes, add the roasted vegetables, the tofu and the red cabbage to two airtight containers with all of the toppings and keep the hummus in a smaller separate container. Enjoy for the next 2-3 days.
Shop the recipe
Stay in touch
I look forward to hearing what you think of these Sticky Tofu Sweet Potato Hummus Bowls so please let me know in the comments below and leave a star review above. If you do make this, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With sticky tofu love x
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