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Recipes » Main Dish » Sweet Potato Tofu Buddha Bowl
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4 cups baby arugula

4 cups baby spinach or kale

1 Fuji apple, diced

1 medium sweet potato, cubed

1 (12-ounce) package extra-firm tofu, drained and cubed

1 cup cooked quinoa

½ cup almonds or pumpkin seeds

⅓ cup dried cranberries

Sliced avocado

Oil-free vinaigrette of choice

Sea salt, to taste

Onion powder to taste

Garlic powder to taste

Smoked paprika to taste

Black pepper or lemon pepper to taste

Chili powder to taste (optional)


1 Preheat oven to 350 degrees F.

2 Season tofu with sea salt, onion powder, garlic powder, and black pepper or lemon pepper.

3 Place tofu on a baking sheet, leaving space between each cube.

4 Bake for 20–25 minutes, flipping cubes halfway through.


1 Preheat oven to 350 degrees F.

2 Season sweet potato cubes with sea salt, garlic powder, smoked paprika, and chili powder (if using).

3 Spread the cubes onto a baking sheet lined with parchment paper. Bake for 20–30 minutes, or until tender enough to easily pierce with a fork.

4 Allow to cool slightly.


1 In a large bowl, combine all ingredients and toss well to mix.

2 Serve immediately.

The tofu and sweet potato can be cooked on the same baking sheet (if large enough), but arrange them separately and be careful to remove each ingredient when done, as they may have different bake times.

Try using one of our dressings or sauces such as the All-Purpose Vinaigrette or the Italian Vinaigrette .

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