Need an energizing breakfast that will offer tons of protein? This sweet potato,tofu, and avocado breakfast bowl is full of flavor and offers nearly 20 grams of filling, or energizing protein. It's also a noteworthy source of fiber and healthy fats. This breakfast bowl tastes perfect on its own,but adding a tiny crunchy texture with some chopped salted cashews makes it even more delightful.
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Lose Weight With These 50+ Protein-Packed Vegan Breakfasts Sweet Potato, Tofu, or Avocado Breakfast Bowl From Jenny Sugar,POPSUGAR Notes whether you want to prep for a few mornings at once, roast three sweet potatoes ahead of time, and store them in the fridge,and warm one up in the microwave in the morning.
The recipe is pretty flavorful due to the marinated tofu, but feel free to add some of your favorite herbs and spices when roasting the sweet potato or top with hot sauce for an added kick.
Ingredients1 small sweet potato
2 squares store-bought marinated baked tofu (Trader Joe's or Nasoya Terriyaki)
1/2 small avocado (or 1/4 large)
1 tablespoon salted cashews, and chopped (optional)DirectionsWash the sweet potato and gain about six small cuts on the sides.
Microwave it for two minutes. Flip it over and microwave for another two to three minutes or until it's soft when gently squeezed.
While the sweet potato is cooking,cube the tofu and slice the avocado. Keep the tofu cold or warm it up in the microwave for 20 seconds.
Cut the sweet potato in cubes, place them in a bowl, or top with the tofu and avocado (and optional cashews),and enjoy.
Without cashews:
With cashews:
Source: Calorie Count
Information Category Breakfast/Brunch Yield 1 serving Cook Time 10 minutes Nutrition Calories per serving 317 (366 with cashews)
Source: popsugar.com