Savory Kimchi & Sweet Potato Bliss Bowls

 

A nourishing bowl packed with roasted sweet potatoes, garlicky greens, rice, spicy kimchi, and protein-rich tofu with a creamy sesame drizzle. Sweet, spicy, tangy, and comforting all in one meal.

Prep Time: 20 mins | Cook Time: 35 mins | Total Time: 55 mins | Servings: 4

Ingredients

Bowl Base

• 2 medium sweet potatoes, cubed
• 1 tablespoon sesame oil
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 2 cups cooked brown rice

Toppings

• 1 block firm tofu, cubed
• 1 cup kimchi
• 2 cups spinach or kale
• 2 green onions, sliced
• 1 avocado, sliced
• Sesame seeds

Sesame Dressing

• 2 tablespoons tahini
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon maple syrup
• 1 teaspoon sriracha
• 2–3 tablespoons warm water

Instructions

1. Preheat oven to 425°F (220°C).
2. Toss sweet potatoes with sesame oil, smoked paprika, salt, and pepper. Spread on a baking tray and roast for 30 minutes, flipping halfway through.
3. Meanwhile, pan-fry tofu cubes until golden on all sides.
4. Sauté spinach or kale in a skillet for 2–3 minutes until wilted.
5. Whisk together tahini, soy sauce, rice vinegar, maple syrup, sriracha, and warm water until creamy.
6. Assemble bowls with rice, roasted sweet potatoes, tofu, kimchi, greens, and avocado.
7. Drizzle generously with sesame dressing and garnish with green onions and sesame seeds.

Notes

• Add edamame for extra protein.
• Use quinoa instead of rice if preferred.
• Kimchi flavor intensifies over time, making leftovers delicious.

Hungry for more? 🌱 

Get 200+ done-for-you vegan recipes in 

The Complete Plant Based Recipe Cookbook